Pumpkin soup with cornmeal cheesy balls

Ingredients

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