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    Pumpkin Cheese Spaetzle



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Pumpkin soup with pasta fritters

Pumpkin soup with pasta fritters


  1. For the soup: Wash, peel and dice the vegetables. Melt the butter in a frying pan and roast the vegetables. Sprinkle with sugar and caramelize. Fill up with vegetable broth and let it boil for 15-20 minutes until the vegetables are cooked. 1) For the Pasta fritters: Cook the pasta in salted water until al dente. Drain the pasta and rinse with cold water.
  2. Mix the remaining ingredients with the noodles and season strongly. Fry 14 pasta fritters into hot oil until they are golden-brown.
  3. For the soup: Add Milk and cream and purée with the cooked vegetables. Season with salt, pepper and nutmeg.
  4. Whip the cream. Wash, dry and chop the parsley leaves.
  5. Garnish the soup with whipped cream and parsley. Serve with the Pasta fritters.

Ingredients [4-6 servings]

For the soup:

  • 600 g pumpkin (e.g. Hokkaido)
  • 100 g potatoes
  • 100 g carrots
  • 1 onion
  • 1 clove of garlic
  • Ca. 30 g ginger
  • 2 EL butter
  • 1 EL sugar
  • 1 L vegetable broth
  • 150 ml milk
  • 150 ml cream
  • Salt, pepper, nutmeg


  • 50 ml cream
  • ½ bunch parsley

For the pasta fritters:

  • 125 g pasta fritters
  • 4 tbsp. chives
  • 2 eggs
  • 50 ml creams
  • Oil for frying