Peel the potatoes. Clean or peel the vegetables. Wash everything. Cut leek into rings, carrots into slices, potatoes into cubes. Remove seeds from fresh pumpkin and dice (drain pumpkin from the glass)
Roast the nuts in a large pot without fat. Take out. Heat the oil in the pot. Sauté fresh vegetables briefly in it. Deglaze with 1 l water. Bring to the boil and stir in vegetable stock. Cover and simmer for about 20 minutes
Wash the chilli, remove the seeds and cut into fine rings. Add chilli and possibly pumpkin from the 10 minutes before the end of the cooking time to the stew
Potato and carrot pot with salt, pepper, sugar and paprika season. Wash the chives, chop finely, sprinkle over