Heat the oven to 200°C. Cut the pumpkin into 3 pieces, place on a baking sheet skin-side down. Cut the head of garlic across the cloves in half and place them beside the pumpkin cut-side up. Put in the oven and bake for about 45 minutes until the pumpkin is soft. Scoop the pulp from the skin with a spoon and set aside on a plate (if using hokkaido pumpkin, cut the whole baked pumpkin into cubes with the skin).
If using fresh tomatoes, blanch them and peel off the skin. Cut into quarters directly on a large plate. Remove the stems, cut the pulp into smaller pieces, removing most of the seeds.
Heat the butter in a pot, add the garlic cloves squeezed from their skins and the pumpkin, sauté for 2 minutes, then add fresh tomatoes or passata, season with salt, red paprika, sugar and nutmeg. Simmer for about 30 minutes until the tomatoes begin to break down. Add broth as needed in the meantime.
Blend the soup into a puree in a blender. Pour into the pot and bring to a boil, if necessary thin the soup. Strain through a sieve if you want to remove tomato seed bits (I didn't strain it). Can be served with poured dumplings (recipe below) sprinkled with nutmeg.
Crumble feta cheese into a mug, crack the eggs, add flour and mix thoroughly with a fork. Beat the batter with a fork for 1–2 minutes so the dumplings are fluffy and light after cooking.
Bring salted water to a boil in a pot. Using a spoon, scoop the batter (it will be runny) onto a grater (for vegetables with larger holes) holding it directly above the pot of boiling water. Strain the batter with a spoon so it falls directly into the water. The batter will be thin and will run.
Once the dumplings float to the surface, fish them out with a slotted spoon and place on a plate. You can rinse them with water so they don't stick together or use them right away in the dish.
