Pumpkin cream soup with ricotta dumplings

Ingredients for 6 servings:

• 2 onions
• 2 garlic cloves
• 500 g pumpkin(s) (Hokkaido)
• 200 g potatoes, floury
• 3 tbsp olive oil
• 1 liter vegetable broth
• 200 ml cream
• salt and pepper
• n. B. pumpkin seed oil
• 120 g ricotta
• ½ tsp cayenne pepper
• 1 egg yolk
• 4 tbsp flour

Instructions

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

light and delicious

Peel and finely chop the onions and garlic. Wash, deseed, and roughly dice the pumpkin. Heat the oil in a saucepan and fry all the prepared ingredients for about 5 minutes. Add the stock and cream, bring to a boil, and simmer for 30 minutes. Then puree everything with a hand blender and season with salt and pepper. For the ricotta dumplings, bring a large amount of water to a boil in a saucepan. Mix the ricotta, cayenne pepper, egg yolk, flour, salt, and pepper until smooth. Using 2 tablespoons, scoop out dumplings from the mixture. Let the dumplings simmer in gently simmering water for about 10 minutes. Ladle the soup into bowls and add the drained dumplings to the soup. Drizzle with pumpkin seed oil, if desired.