Pumpkin soup with guinea fowl dumplings

Cooking Time

60 mins

Serving Suggestion

10 people


Allergy information


How to make Pumpkin soup with guinea fowl dumplings


​Chop the pumpkin, carrot, onion and garlic, and fry them in FAMA®. Add some thyme and a bay leaf, then pour over the chicken broth. Bring to the boil, stirring every now and then, and serve into a bowl. ​Finish the soup with a dash of cream.


To prepare the dumplings, grind the guinea fowl in a a food processor. Add three egg whites and season with basil, salt and pepper. Roll the mixture into balls, then boil in chicken broth until they float. Fry the spaghetti in RISSO® Chef frying oil for 3min. Then skewer the guinea fowl dumplings onto the spaghetti strings.


Bake the Pumpkin Seed Squares at 200° C for 5 minutes and serve with pumpkin and guinea fowl dumplings.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

​1 chestnut pumpkin
1 onion
1 carrot
1 clove of garlic
Bay Leaf
For the dumplings
2 breast of guinea fowl
6 egg whites
Salt and pepper
Spaghetti 10 pieces
1l Chicken broth
100 ml Cream

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