Pumpkin Dödölle | Autumn Dish with Fried Onions

Cut the pumpkin into larger pieces, scoop out the seeds, and roast in an oven preheated to 200 °C until tender and fragrant, about 35-40 minutes. Once done, scoop the pumpkin flesh into a bowl and mash it with a fork into a fine purée.

Meanwhile, peel and dice the potatoes, and cook in lightly salted water until completely tender, about 15-20 minutes. Drain thoroughly, but reserve a little of the cooking water.

Add the pumpkin purée to the hot, mashed potatoes, season with salt and pepper to taste, then gradually stir in the plain flour. Over low heat, beat and knead the mixture vigorously and continuously with a wooden spoon for a few minutes until it pulls away from the sides of the pot and forms a thick, shapable dough.