Drain the pumpkin, collect the brew. Peel and chop onion. Potatoes peel, wash and roughly dice. Apple peel, quarter, core and roughly dice
Heat 1 tablespoon of oil in a pot. Brown the onion in it. Add pumpkin, apple and potatoes, fry briefly. Add curry and sauté. Pour on 1 1/4 l water. Bring to the boil, stir in broth and simmer for about 10 minutes
Wash the meat and pat dry. Fry in 1 tablespoon of hot oil on each side for 5-6 minutes. Season with salt and pepper, keep warm
Puree the soup a little. Roughly chop the sauerkraut, add to the soup and simmer for another 10 minutes. Season to taste with 2-3 tbsp. pumpkin stock, salt and cayenne pepper
Wash the parsley, pluck off the leaves and cut finely. Cut the meat open and arrange in the soup. Possibly drizzle with pumpkin seed oil. Sprinkle with parsley and pumpkin seeds