Pumpkin and coconut soup with ricotta dumplings

Ingredients for 8 servings:

• 700 g pumpkin(s), e.g. Hokkaido
• 2 shallots
• 40 g ginger
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 liter vegetable stock
• 600 ml coconut milk
• 250 g ricotta
• 2 egg yolks
• 80 g desiccated coconut
• 40 g flour
• Salt
• pepper
• Coriander leaves OR:
• Pumpkin seed oil and
• pumpkin seeds

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lightly brown the coconut flakes in a dry pan, let cool briefly, and then mix with the ricotta, egg yolk, and flour. Season with salt and pepper and let stand for 30 minutes. Wash, deseed, and dice the pumpkin (if not using Hokkaido, peel the pumpkin first). Peel the shallots and ginger and thinly slice them. Sauté everything together in hot olive oil for about 2 to 3 minutes. Sprinkle with curry powder and sauté for another minute. Then add the stock and coconut milk and simmer over medium heat for 20 to 25 minutes. Purée the soup thoroughly and season with salt and pepper. Using two tablespoons, form the ricotta mixture into dumplings and let them simmer in boiling salted water for 10 minutes. Divide the dumplings among deep plates, pour the soup over them, and garnish with fresh coriander leaves or pumpkin seed oil and pumpkin seeds.