pumpkin bars, and Knephla soup.

Prepare the Knephla Dough: In a bowl, combine the flour and salt. Add the egg and water, mixing until a dough forms. Knead for 2-3 minutes, then set aside to rest.
Start the Soup: In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add Broth and Potatoes: Add the chicken broth, water, and potatoes. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes until the potatoes are tender.
Make the Dumplings: While the soup is simmering, pinch off small pieces of the knephla dough and roll them into small dumplings (about the size of a grape). Drop them into the soup.
Simmer: Continue to simmer the soup with the dumplings for another 10-12 minutes, until the dumplings are cooked through.
Add Cream: Stir in the heavy cream and season the soup with salt and pepper to taste. Let it heat through for a few minutes, but do not boil.
Serve: Garnish with cooked bacon or sausage if desired, and enjoy!
Both the Pumpkin Bars and Knephla Soup are comforting and flavorful, making them perfect for fall! Let me know if you’d like any adjustments to the recipes.