Pumpkin foam soup with potato balls

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido), diced
• 7 large potatoes, floury
• 1 cup whipped cream
• 1 egg yolk
• 1 tbsp butter
• 200 ml white wine
• 750 ml vegetable stock
• 1 clove(s) garlic, finely chopped
• 1 onion(s), finely chopped
• some milk
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 50 g walnuts, ground
• e.g. salt and pepper
• nutmeg
• n. B. pumpkin seeds, roasted
• e.g. cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel and chop the potatoes, and boil in salted water for about 35 minutes (test if done with a potato peeler). Then add a little milk, salt, pepper, nutmeg, and the egg yolk, and mash as finely as possible with a potato masher (only add enough milk to create a smooth mash. The mash shouldn’t be too runny). Add the walnuts and butter and season again to taste. Form the mash into small dumplings and keep warm. Cut the pumpkin into small pieces, removing the seeds and peeling if desired (Hokkaido pumpkins can be used with the skin on, but I peel them because I don’t like the flavor of the skin). Sauté the onion until translucent, add the garlic and pumpkin cubes, and sauté for a few minutes. Add the stock and wine and simmer until the pumpkin is soft (about 15-20 minutes). Season with pepper, salt, and cayenne pepper. Purée everything finely with an immersion blender. Carefully fold in the whipped cream and season to taste. Serve the soup on plates and add the potato dumplings. Sprinkle some roasted pumpkin seeds on top. Tip: You can also drizzle a few drops of pumpkin seed oil over the soup.