For pumpkin dumplings with elderberry sauce, peel the pumpkin (for Hokkaido, the peel can also be used) and grate finely. Steam the pumpkin grated in oil, add vegetable soup and steam the whole thing for about 3 min. while stirring. Add the couscous, cover and cook for another 5 minutes.
Wash the thyme, remove the leaves, keep a few for garnish, chop the rest and add to the pumpkin vegetables. Season to taste with pepper and salt.
Now peel the pears, cut into quarters, remove the core and cut the flesh into small pieces. Mix 2 tablespoons of apple juice with the cornstarch. Boil the remaining apple juice with sugar, stir in cornstarch and thicken.
Add the pear pieces to the sauce and simmer on low heat for 2 minutes. Wash elderberries, pluck them from the umbels and add. Bring to the boil briefly.
Spread the elderberry sauce on 4 plates, arrange three dumplings each with a tablespoon of the pumpkin couscous mixture and serve on the sauce.
Decorate the pumpkin dumplings with elderberry sauce with thyme leaves and serve hot.