Sauté the shallot with the pumpkin in butter, add the wheat semolina and pour the soup. Cook slowly until the liquid is absorbed. Allow to cool and add yolks, seed oil and pumpkin grits.
Finally, mix in the beaten egg whites, salt, nutmeg and cheese. Spread the strudel dough and cut into 10 cm x 15 cm pieces and spread 2/3 of the mixture on the long side.
Brush the remaining third with an egg, fold in on both sides and roll up. Now let the strudel lightly steep in a non-boiling soup for about 15 – 20 minutes.
Serve with chives and chopped pumpkin seeds as a garnish.
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