Knead dough from flour, 1 pinch of salt, 1 tbsp. melted butter, 1 egg and 6-8 tbsp. cold water. Brush with melted butter. Cover and let rest for 30 minutes.
2. rinse potatoes, remove peel and cut into 1 cm cubes. Remove peel from pumpkin, remove seeds and also dice. Peel and finely dice onions. Sauté everything in 2-3 tbsp hot butter. Add clear soup, simmer for 15 min with lid closed, remove from stove. Coarsely grate cheddar cheese.
Chop the parsley leaves. Stir half with cheddar, cream cheese and chutney into potatoes. Season with juice of one lemon, salt and cayenne pepper.
3. heat electric stove to 225 °C. Roll out dough thinly on a floured kitchen towel. Later, fold dough with hands to make a thin rectangle (40 x 50 cm). Cut the edges straight. Spread the potatoes evenly on the dough. All around, leaving a 4 cm wide border. Fold edges up over filling, roll up from long side using kitchen towel. Place seam side down on a baking sheet lined with parchment paper.
Mix egg yolk with 3 tbsp. water, brush strudel with it.
Bake in the oven at 225 degrees (gas: level 4) for 35 min. Rest for 10 minutes.
Mix sour cream or crème fraiche and yogurt, season with salt, pepper, remaining parsley, juice of one lemon and zest. Serve with the strudel.
Tip: The higher the fat content of the yogurt, the more aromatic it will be.
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