For the ribbon nests with smoked salmon, pumpkin and Grüner Veltliner, cook the pasta in enough salted water until al dente, strain and set aside.
Peel and finely dice the onion. Cut the pumpkin flesh into approx. 1 x 1 cm cubes, the salmon into strips.
Heat sunflower oil in a large frying pan, add the pumpkin and onions. Sauté briefly until the pumpkin has acquired some color.
Deglaze with the wine, simmer briefly and add whipped cream, crème fraîche, pasta and the salmon. Mix well and season with salt and pepper.
Before serving, sprinkle the chopped dill over the ribbon nests with smoked salmon, pumpkin and Grüner Veltliner.