Peel the onion and garlic, roughly chop and sweat in hot oil, peel the pumpkin, cut into pieces and cook everything until soft with a little water. Then puree and season to taste very spicy with salt, pepper, ginger and chilli. When seasoning it should be considered that it is diluted with cream.
Soak the gelatine, dissolve it in a little water and stir into the pumpkin puree. Let cool in the fridge, stirring repeatedly until it starts to gel. Whip the cream until stiff and fold in. Now fill the mousse into small molds (I use schnapps glasses) and let it gel in the refrigerator.
To serve, dip the form briefly in hot water and turn it out onto a plate. Cover each praline with a walnut half and garnish with lettuce as required, serve with white bread.
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