You can cook the soup and water, but richer and tastier of course chicken broth. Peel the potatoes, cut into small cubes and boil until tender.

In a pan melt the butter, sauté the onions and carrots and add to the pan with the potatoes.

Boil the pumpkin until soft and mash with a fork. Add the egg, salt, pepper, oregano and stir.

Add the flour, mix until smooth. The dough will be thick and sticky. In the boiling broth omit the half teaspoon of pumpkin dough. So the dough doesn't stick to the spoon, you need to lower it each time in cold water. When the dough runs out, stir the soup and cook until tender (about 7-10 minutes).

Ready soup cover and let stand 10 minutes.