Pumpkin soup with rosehip jam and pumpkin patties

Ingredients for 4 servings:

• 750 g pumpkin flesh (e.g. Hokkaido)
• 1 large onion(s)
• 3 carrots
• 2 tbsp butter
• 250 ml white wine
• 500 ml chicken broth
• 2 tbsp balsamic vinegar, dark
• 2 tbsp lemon juice
• 200 ml cream
• salt and pepper
• 100 g rosehip pulp
• 1 cup(s) oatmeal
• 1 m.-sized egg(s)
• 80 g cheese, grated
• 1 package of diced ham
• Sugar
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the pumpkin, onion, and carrots. Place the butter in a sufficiently large pot and sauté the diced ingredients. Deglaze with white wine and simmer for about 5 minutes. Finely puree the contents of the pot and then mix with the chicken stock and cream. Season generously with salt, pepper, nutmeg, sugar, and balsamic vinegar, and add the rosehip jam. Bring back to a boil. Strain the soup through a sieve and pour the solids remaining in the sieve into a bowl. The mixture should be quite dry. Add the oats, egg, and grated cheese to the pumpkin mixture. Fry the ham cubes in a pan until crispy and then add them to the pumpkin mixture. Mix everything well. Season the mixture again if necessary and then form into small flatbreads. This works best with two spoons (like scooping dumplings). Fry these patties in a pan with clarified butter until crispy and serve with the soup.