Pumpkin stew with toasted pumpkin seeds | Creamy autumn dish

Peel the pumpkin, scrape out the seeds, and cut the flesh into approx. 1.5–2 cm cubes. Finely chop the onion and garlic.

Heat the sunflower oil in a large pot, add the onion, and sauté over medium heat for 4–5 minutes until translucent. Stir in the minced garlic and ground caraway, then fry for another half minute until fragrant.

Remove the pot from the heat, stir in the sweet paprika, then add the diced pumpkin. Return to the heat, add the bay leaves, salt, and ground black pepper, then pour in the warm vegetable stock. Cover and simmer over medium heat for about 15 minutes until tender.