Pumpkin soup with cornmeal cheesy balls

Ingredients

• 50 gram butter
• 1.5 kilogram buttercup pumpkin
• 1 potato, peeled and roughly chopped
• 1 onion, finely chopped
• 2 clove garlic, crushed
• 1 teaspoon dried oregano
• salt and freshly ground black pepper
• 6 cup vegetable stock
• 1 cup cornmeal
• 2 teaspoon baking powder
• 250 gram ricotta cheese
• 1 egg
• 1/4 cup grated parmesan cheese
• 1/4 cup each chopped parsley and coriander
• 1/4 cup chopped tomato