Peel and roughly dice the pumpkin and potatoes.
Heat some olive oil in a saucepan, sauté garlic and onions.
Pour water over onions, crumble in bouillon cubes. Add pumpkin and potato cubes, season with spices. Stew for about 1/2 hour.
Dress the pumpkin goulash with pepper and crème fraîche and a dash of pumpkin seed oil and serve hot.
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