For the pumpkin seed spaetzle, mix spelt flour, pumpkin seeds, salt, milk, pumpkin seed oil and egg to a smooth dough.
In a large pot of water with 2 teaspoons of salt bring to a boil and rub the pumpkin seed spaetzle dough with a Spätzleschlitten briskly into the boiling water. Briefly bring to a boil, drain the pumpkin seed spaetzle over a large sieve and quench with cold water.
Briefly toast some whole pumpkin seeds in a coated pan, set aside.
In another pan melt butter and briefly sweat the finely chopped onion in it. Add the pumpkin seed spaetzle, pour in the whipped cream, season with a little salt and pepper, and stir to infuse.
For the green salad, wash a lettuce of your choice, pluck to size and marinate with a marinade of 2 parts apple cider vinegar and 1 part pumpkin seed oil. Season to taste with salt and pepper.
Arrange the pumpkin seed spaetzle with green salad separately, sprinkle with the roasted pumpkin seeds and serve.