For the Pumpkin Soup:

• 1 tablespoon (15 ml) vegetable oil
• 15 grams (1 tablespoon) butter
• 1 leek, cleaned and chopped
• 1 carrot, peeled and chopped
• 2 potatoes, peeled and cut into chunks
• 400 grams (14 oz) aromatic pumpkin, peeled and chopped
• 4 cloves garlic, peeled
• 1 teaspoon salt, plus extra to taste
• 1/3 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 1 teaspoon dried tomatoes with basil
• Boiling water, enough to cover the vegetables
• A little boiled water to adjust soup consistency if needed
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger

For the Cheese Dumplings:

• 100 grams (3.5 oz) flour
• 1 egg
• 40–60 milliliters (about 2–4 tablespoons) water
• 20 grams (3/4 oz) smoked cheese, finely chopped

For Serving:

• Bacon, quantity as preferred for frying until crispy

1. Heat vegetable oil and butter in a large pot over medium heat.
2. Add cleaned chopped leek and carrot; sauté until they turn golden and soften, about 5–7 minutes.
3. Peel and chop potatoes and pumpkin into large pieces. Add these with garlic cloves to the pot and cook for another 5 minutes, stirring occasionally.
4. Season with salt, black pepper, dried parsley, and dried tomatoes with basil. Stir well.
5. Pour boiling water into the pot until vegetables are fully covered. Reduce heat and simmer with lid partially on for 35 to 40 minutes, until all vegetables are tender.
6. Use an immersion blender directly in the pot to purée the soup until smooth and creamy. If too thick, thin with a little boiled water and bring to a gentle boil again.
7. Meanwhile, prepare the cheese dumplings: In a bowl, mix flour and egg, gradually adding 40 to 60 ml water until the batter is thick like pancake batter. Stir in finely chopped smoked cheese.
8. Transfer dumpling batter to a piping bag. When soup is boiling, carefully pipe small dollops into the pot.
9. Allow dumplings to cook in boiling soup for 5 to 6 minutes until puffed and firm.
10. After dumplings have cooked, stir in nutmeg and ground ginger for warming spice accents.
11. In a frying pan, cook bacon until crispy. Add to individual bowls of soup before serving or sprinkle on top.