Cut the pumpkin into small pieces. Defrost the chestnuts. Heat the olive oil in a pan, sauté the pumpkin for approx. 2 mins. Add the chestnuts and cook over a medium heat for a further 3 mins., turning frequently, season.
Pour in the vegetable bouillon and bring to the boil. Add the Spätzli, cover and heat through over a medium heat, stirring occasionally.
Stir in the coarsely grated mountain cheese and divide between two plates. Roughly chop the chives, sprinkle on top.