Pumpkin soup

Directions

1. Make the dumpling dough: In a small bowl, mix the flour and salt with a fork, then gradually add enough water to make a stiff dough that is still a little sticky. Flour your hands and shape the dough into a ball and set aside. Wash hands and set aside a little additional flour for later.

2. For the soup: in a large pot, drain the soaked meats and rinse again to remove salt. Combine all meats with the stock and bring to a boil. Reduce heat to medium and cook, covered, until meat is tender, about 1-1/2 hours. Skim off any excess fat from the surface and add the pumpkin, stirring well. Add another cup or two of stock if you need to. Return to a boil, then reduce heat to medium low and cook until pumpkin softens and dissolves into stock when you stir, about 45 minutes to an hour.

3. Make the spinners while soup cooks. Pinch off about a spoonful of dough for each dumpling and roll between hands until it looks like a small sausage. Set aside.

4. Add more pumpkin if you want a thicker soup or chunky pieces of pumpkin in it. Then add all remaining soup ingredients, except salt, (the meat may have added enough) and stir, being careful not to break the hot pepper. Bring to a boil, then drop in the dumplings and stir. Reduce heat to medium and simmer until vegetables are turning soft and dumplings are cooked through. Adjust seasonings and salt to taste. (If the soup has gotten too thick, add a little more broth until desired consistency.

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