Pumpkin soup with ricotta dumplings and smoked butter chestnuts

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Ollie Dabbous
From Saturday Kitchen

Ingredients

For the pumpkin soup

  • 50g/1¾oz butter
  • 140g/5oz onion, thinly sliced
  • 400g/14oz delica pumpkin, peeled, deseeded and cut into 2cm/¾in cubes
  • 1 tsp sugar
  • 1 tsp salt
  • 400ml/14fl oz full-fat milk
  • 1 tbsp moscatel vinegar

For the dumplings

  • 400g/14oz ricotta, drained
  • 200g/7oz hard sheep’s cheese, grated
  • 175g/6oz plain flour, plus extra for dusting
  • 1 free-range egg, plus 1 free-range egg yolk
  • 1 tsp salt, plus extra for cooking
  • ¼ tsp mace
  • twist black pepper

For the garnish

  • 50g/1¾oz smoked butter
  • 150g/5½oz cooked chestnuts
  • 1 garlic clove, crushed

To serve

  • pumpkin shell, hollowed out
  • sage leaves, deep-fried
  • lemon thyme sprigs