Pumpkin Soup with Dumplings and Apple

Ingredients

• 1.2 kg butternut squash
• 1 onion
• 4 tbsp rapeseed oil
• 800 ml vegetable broth
• Salt
• Pepper
• 2 Eggs
• 1 tbsp Lemon Juice
• 60 g puffed amaranth
• 2 sprigs parsley
• 4 sprigs marjoram
• 75 g block of Bergkäse cheese
• nutmeg
• 1 red‑shelled apple
• 1 tsp liquid honey

Instructions

1. 1.

   Clean, peel, seed and dice the squash into even cubes. Peel and finely chop the onion. In a pot heat 2 tbsp oil and sauté the squash and onion over medium heat for 2 minutes. Add the broth, season with salt and pepper, and simmer gently for 10 minutes.

2. 2.

   Separate the eggs. Whisk the egg whites with lemon juice until stiff peaks form. Wash and dry parsley and marjoram; finely chop half of the marjoram with the parsley. Grate the cheese. Mix the yolks with amaranth, herbs, cheese, salt, pepper and nutmeg. Fold in the beaten egg whites. Scoop out dumplings with two spoons and fry them in a hot non‑stick pan with 2 tbsp oil over medium heat for 3–4 minutes until golden brown.

3. 3.

   Wash the apple, quarter it, remove the core, and cut each quarter into thin strips. Heat any remaining oil in a hot pan and sauté the strips over medium heat for 1–2 minutes. Drizzle with honey and remove from heat.

4. 4.

   Season the soup with salt and pepper and ladle into bowls. Top with dumplings and apple strips, garnish with marjoram, and serve.