Pumpkin soup with soup dumplings

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 onion(s), diced
• ½ bunch soup vegetables
• vegetable fat
• ½ tsp ginger paste
• 500 ml vegetable stock, or a little more if needed
• n. B. Vegetable stock powder
• possibly salt and/or hot Maggi
• 1 pack of Maultasche(s) (soup Maultaschen)
• some butter for frying
• some parsley, freshly chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Deseed and finely chop the pumpkin. Dice the onion, clean and dice the soup vegetables. Heat the vegetable oil and sauté the diced onion and soup vegetables until translucent. Then add the pumpkin pieces and ginger paste and sauté briefly. Deglaze with the vegetable stock and simmer for about 15-20 minutes, until the pumpkin is very soft. Puree everything and season with stock powder, salt, and/or Hot Maggi. If the soup is too thick, adjust the consistency with a little vegetable stock. I like it thick. Meanwhile, fry the soup ravioli in hot butter. Serve the soup on plates, arrange the soup ravioli on top, and sprinkle with parsley.