Recipe for Pumpkin Velouté, cheese dumpling and pumpkin seeds

In a saucepan, place 200 g of cream and the cheese cut into pieces. Cook for 5 minutes until boiling. Adjust the seasoning and add the gelatin sheets that have soaked in cold water. After the gelatin has dissolved, blend and chill for at least 2 hours.

Peel the onions and cut them into thin wedges.

Sauté the onions in butter, then add the hollowed-out pumpkin cut into pieces. Let it cook for 5 minutes. Meanwhile, prepare the bouillon cube. Add the broth until the pumpkin is covered and let it cook for 20 minutes over medium heat.

Finally, blend the pumpkin and add the remaining liquid cream. Strain and adjust the seasoning. Reduce until you achieve the desired thickness.