1. Start by cleaning and chopping the veggies. Peel the onions, cut them in half, and then into strips. Peel the garlic and chop it finely. Peel the carrot and knob celery and cut into small cubes. Wash the leek thoroughly and cut it into rings. Remove the seeds from the pumpkin and then cut it into cubes. Peel the potatoes and cut them into cubes as well. Cut the bell pepper in half, remove the seeds, and cut into bite-sized pieces. Wash the meat and pat it dry. Set everything aside.

2. Add some oil to a large pot and heat it up. Add the meat and fry for 5-8 minutes until nicely browned on all sides. Remove from the pot and park on a plate temporarily. Add some more oil if needed, add the onion and garlic and fry until soft and glossy. Add the chopped carrot, celery, and leek and fry with the onion for a few minutes. Finally, add the tomato paste, paprika powder, porcini mushroom powder, and oregano. Stir and let it brown for a moment.

3. Deglaze with the veggie broth, add the bay leaf and put the meat back into the pot, bring to a boil and then let simmer for about 10 minutes. Then add the chopped pumpkin, potatoes, and bell pepper pieces and let cook for about 30 minutes. Season with salt and pepper and then serve with chopped parsley and some sour cream.