For veal roulades with pumpkin cutlets possibly flatten, season with salt and pepper. Wash and peel the zucchini and pumpkin and cut into sticks. Put a quarter of them on the cutlets, roll tightly into roulades.
Heat 2 tbsp sunflower oil and fry the rolls in it all around. Add a quarter of a liter of water and the sherry and bring to the boil. Dissolve 2 tsp vegetable soup seasoning in it and steam at moderate heat for about 50 minutes. Add whipped cream and thicken the sauce with a little flour or cornflour.
Heat 1 tbsp sunflower oil and sauté the remaining vegetable sticks in it. Add 3 tbsp water and dissolve a spoonful of vegetable soup seasoning in it. Cover the vegetables and steam for 5 minutes. Serve the veal roulades with pumpkin hot!