Tricolor dumplings in pumpkin curry sauce

For 2 people
500 g vegan potato dumplings (no eggs)
1 small shallot or 1 clove of garlic
400 g pumpkin Hokkaido
50 ml soy cream
1 or 2 teaspoons of curry powder
extra virgin olive oil
salt

Cut the pumpkin into cubes (of Hokkaido can also safely use their skins, as it is very thin and bakes with ease).
Chop the shallot and fry in the oil without making it black, add the curry powder (for the amount, adjust according to taste), stir briefly and then add the pumpkin.
Season with salt and add half a glass of water, stir and simmer on low heat with the lid on for about twenty minutes until the pumpkin is almost completely rout, stirring occasionally and adding a few more tablespoons of water if necessary.
Towards the end of cooking also unite the soy cream, stirring everything carefully.
Cook the dumplings in salted boiling water and dress with the sauce of pumpkin curry.