Bring corn semolina in the vegetable soup to a boil and swell for 20 min at low heat. Season with pepper, herb salt, marjoram and nutmeg, fold in an egg and cool the quantity. Sauté onion rings, leek strips and carrot slices in olive oil until al dente. Add paradeis pulp, stew briefly and fold in vegetable soup. Bring to a boil, season with cayenne pepper, thyme, garlic, salt and freshly ground pepper. Form vegetables into a gratin dish. Form oval dumplings from the corn mixture with two damp tablespoons or possibly your hands and spread evenly over the vegetables. Sprinkle with Parmesan and bake in the oven at 200 degrees Celsius for 15-20 minutes.