Pumpkin wash, halve, remove seeds and cut the flesh into small pieces. Peel and chop onion
Heat 2 tablespoons of oil in a saucepan. Sauté the onion for about 5 minutes. Add pumpkin and curry and continue cooking for about 5 minutes. Add broth and 1 tbsp. sour cream, cover and simmer for about 25 minutes, stirring occasionally.
Heat 1 tsp. oil in a frying pan. Roast the pumpkin seeds in it for 1-2 minutes, remove. Wash parsley, shake dry and chop the leaves finely. Once the pumpkin is soft, puree the soup finely. Season to taste with salt, pepper and some lemon juice.
Spread the soup on bowls. From the remaining sour cream, use 2 teaspoons to cut off small dumplings and place them on the soup. Sprinkle with parsley and pumpkin seeds and serve immediately