Pumpkin Soup with Almond Dumplings
Cream butter until fluffy, add 2 tablespoons of ground almonds and stir. Add egg yolks one at a time. Knead with the remaining almonds and season with salt, pepper and nutmeg to taste. Chill the dough for 2 hours, then roll with wet hands into small dumplings.
Chop garlic and onions into cubes and fry with fennel and ginger for 2 minutes in hot butter. Coarsely chop pumpkin flesh, add to pan and sauté for 5 minutes. Pour in white wine and let simmer until liquid evaporates completely, then add broth and cook for 20 minutes until soft. Puree, add cream and season with salt, pepper and cinnamon to taste. With about 10 minutes remaining, add almond dumplings and simmer.
To serve, spoon soup and almond dumplings into bowls and drizzle with pumpkin seed oil.