Pumpkin Soup with Cheese Dumplings


Rating: 3.3333 / 5.00 (6 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Ingredients:















For The Dumplings:











Instructions:

Cut pumpkin flesh and onions into cubes. Cut leek into rings. Sauté onions in clarified butter.

Set pumpkin cubes (1) aside. Add remaining squash and spices to onions, deglaze with chicken broth and wine. Cover and steam until tender, 15 to 20 min.

Cheese dumplings:

Bring milk, clarified butter and salt to a boil. Remove the saucepan from the stove, add semolina, stirring continuously. Fold in marjoram, grated cheese and yolk. Allow to cool.

Form dumplings, cook in boiling salted water for 5 minutes (until they rise to the surface). Take out.

Grind pumpkin soup. Add remaining pumpkin cubes and leek rings to soup. Cover and simmer for 8 minutes. Add whipped cream and crème fraîche, season to taste. Add cheese dumplings to the soup.

Tip: Stock up on high-quality spices – it pays off!

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