Wash the potatoes, peel and cut them into pieces. Boil them in salt water. Drain the water and place it aside. Peel the pumpkin and rip it with the grater. Peel the garlic, cut and chop it finely. Heat the milk. Add the pumpkin rasps and the garlic to the potatoes, add some boiling water and crush everything with the masher. Add the milk and butter and stir thoroughly using a whisk.

Heat the fat in a pan. Peel the onion and cut it into strips. Beat the egg, add salt and pepper and mix with the egg. Sprinkle the onion with flour and then dip it into the egg.

Chop the pumpkin seeds using a knife. Coat the onions with them.

Add the pumpkin-seed-onions and fry everything slowly until they are golden-yellow. Let them drain on kitchen crepe.

Serve the puree on hot plates, garnished with the pumpkin-coated onions and some pumpkin seed oil.