Pumpkin cream soup with poppy seed dumplings

Ingredients for 4 servings:

• 800 g pumpkin(s)
• 1 onion(s)
• 40 g leek, the white part
• 1 bunch chervil, chopped
• 85 g butter
• 1 liter vegetable broth
• 50 g poppy seeds, ground
• 150 ml milk
• 60 g flour (whole wheat)
• 1 egg(s)
• 2 tbsp sour milk
• 2 tbsp crème fraîche
• 1 bay leaf
• 1 carnation(s)
• 1 pinch(s) nutmeg, grated
• herbal salt
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Deseed and peel the 800g of pumpkin. Cut about 650g into large pieces. Cut the rest into fine strips using a julienne slicer. Peel and finely dice the onion. Finely chop the white part of the leek. Melt 30g of butter in a medium-sized saucepan and sauté the diced onion, leek pieces, and pumpkin pieces for 5 minutes. Deglaze with 1l of vegetable stock. Add 1 bay leaf, 1 clove, and a pinch of salt, and simmer for 15 minutes. Stir in the ground poppy seeds in 150ml of milk with a pinch of salt, a touch of nutmeg, and 1 teaspoon of butter. Simmer for about 10 minutes, stirring. Set aside. In a small saucepan, melt 30g of butter in 100ml of water. Sprinkle in 60g of flour. Simmer over medium heat for about 5 minutes, stirring, until the dough starts to come away from the bottom of the pan. Remove from the heat and let cool for 5 minutes, stirring continuously. Stir in 1 egg. Mix the poppy seeds into the batter and season with herb salt, pepper, and salt. Bring ½ liter of water with a pinch of salt to a boil. Use a teaspoon to form small dumplings from the poppy seed dough and cook in gently simmering water for 10 minutes. Remove the clove and bay leaf from the pumpkin soup and puree the soup with a hand blender. Then add the pumpkin strips and heat through. After 5 minutes, whisk in 2 tablespoons of sour milk, 2 tablespoons of crème fraîche, and 20g of butter. Season with herb salt, pepper, and salt. Place the finished poppy seed dumplings in pairs on plates. Pour in the pumpkin soup and serve garnished with chopped chervil. Per serving: 430 kcal/1800 kj Tip: Instead of poppy seed dumplings, you can also add pistachio, walnut, or hazelnut dumplings to the pumpkin soup. Together with the delicate poppy seed dumplings, the pumpkin cream soup tastes exquisite and is the perfect start to a fine meal.