Pumpkin puree:Put the pumpkin cubes in a pot with steamer insert and cook over steam until soft. Then drain well through a sieve or cloth and strain. Sauté the finely chopped onions in olive oil. Deglaze with wine. Add pumpkin puree and bring to a boil. Add all the spices and cream, season with salt and a few drops of lemon juice. Stir in the pickled pumpkin cubes and bring to the boil once.
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