Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 500 g pumpkin (se) (Hokkaido)
• 200 g potato (s), floury-boilin
• 3 tablespoon olive oil
• 1 liter vegetable stock
• 200 ml cream
• salt and pepper
• Pumpkin Seed Oil
• 120 g ricotta
• 0.5 teaspoon ½ cayenne pepper
• 1 egg yolk
• 4 tablespoon flour

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Instructions

1. Peel the onions and garlic, cut into small pieces. Wash, core and roughly dice the pumpkin.
2. Heat the oil in a saucepan, fry all the prepared ingredients in it for approx. 5 minutes. Pour in the stock and cream, bring to the boil and simmer for 30 minutes.
3. Then puree everything finely with a blender and season with salt and pepper.
4. For the ricotta dumplings, bring plenty of water to the boil in a saucepan. Mix the ricotta, cayenne pepper, egg yolks, flour, salt and pepper until smooth. Use 2 tablespoons to cut the cams off the mass. Let the dumplings stand in only slightly boiling water for approx. 10 minutes.
5. Scoop the soup into plates and place the drained dumplings in the soup. Possibly sprinkle with pumpkin seed oil.