Wash the potatoes and let them simmer in salt water. Preheat the oven to 180 °. Peel, cut and chop finely both onion and garlic. Shred the pumpkin using a grater. Heat the fat in a pan and sauté the vegetables in it. Season with salt, pepper and chilli.

Peel the boiled potatoes and press them into a bowl using a potato press. Add the egg, butter and the semolina to the potatoes and season with salt, pepper and nutmeg. Stir thoroughly.

Sprinkle the work surface with flour and knead everything to produce a smooth dough. Place it on floured baking paper and roll it out with the rolling pin two centimeters thick to a rectangle.

Brush the pumpkin sauce on the potato dough and furl it up with the help of the baking paper. Brush the roulade with water and sprinkle it with pumpkin seeds.

Letthe roulade bake on the middle rail until it's golden-brown.

Cut the potato-pumpkin roulade into eight pieces and serve it hot. It can be served with a dip as a vegetarian main course or as a side dish accompaying to meat.