Corn Cobbler with Pumpkin Puree and Broccoli

For the corn noodles with pumpkin puree and broccoli, first wash the pumpkin, peel if necessary (Hokkaido can be eaten with skin), scrape out the seeds and cut the flesh into small pieces. Cook the pumpkin pieces with the whipping cream, some apple cider vinegar, salt and pepper until soft. When the pumpkin is soft, finely puree with a blender and season again with salt, pepper and apple cider vinegar.

Peel and boil the potatoes. When potatoes are soft, remove from water and let steam out.

Boil corn on the cob in lightly salted water until tender, then remove from cob and puree with a blender or in a blender. Drain canned corn and puree until fine.

Once the potato mixture has cooled, press it through a potato ricer. Then knead with salt, butter, flour, nutmeg, corn puree and egg to form a dough. Form the dough into thumb-thick rolls on a floured work surface and cut into pieces about 3 cm wide. Shape into Schupfnudeln with your hands.

Boil the Schupfnudeln in lightly salted water until they float to the surface. Remove from water and drain well.

Cut the broccoli into small florets. Boil in salted water and sauté briefly in a pan with butter before serving.

Place the pumpkin puree in the center of a plate, arrange the corn noodles on top and garnish with broccoli florets. Serve the corn noodles with the pumpkin puree and broccoli.

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