Pumpkin hunter's sauce with bread dumplings | Creamy autumn vegetable dish

Peel the pumpkin, carrots, parsley root, and celeriac, then cut them into smaller cubes. Finely chop the onion and garlic.

Heat 2 tablespoons of sunflower oil in a large pot, add the granulated sugar, and lightly caramelize over low heat until golden brown. Add the chopped onion and sauté until translucent.

Add the diced carrots, parsley root, and celeriac, sauté for a few minutes, then stir in the garlic and diced pumpkin as well. Season with salt and pepper, and toss in the bay leaves.