Clean the pumpkin and grate the pulp (approx. 400 g). Mix the shredded pumpkin with an egg and a tablespoon of flour. Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), freshly grated nutmeg (2 big pinches) and pumpkin spice *) (1 teaspoon). Heat clarified butter (3 tbsp) in a pan. Fill the pumpkin mixture into 2 frying rings (2 tablespoons each) and fry for about 3 - 4 minutes. Remove the frying rings, carefully turn the pumpkin fritters and fry for another 3 - 4 minutes. Repeat the process 2 more times. Keep the pumpkin pancakes (6 pieces) warm in the oven at 50 ° C until serving. *) Composition of pumpkin spices: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper.

Clean / brush the porcini mushrooms and cut them into small pieces. Peel onion and chop finely. Peel the garlic clove and dice very finely. Heat butter (1 tbsp) and sunflower oil (2 tbsp) in a pan, fry / stir-fry the onion cubes with the garlic clove cubes in them, add the cut porcini mushrooms and fry / stir-fry for 6 - 8 minutes. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).

Clean and wash the spring onions and cut them diagonally into thin rings. Serve pumpkin pancakes with porcini mushrooms, sprinkled with spring onions.