Peeled pumpkin cut into fine noodles or grate. Salt well and let stand. Sauté chopped onions in hot lard, stir in paprika and quickly deglaze with vinegar. Add well squeezed pumpkin flesh, add stock (or water) and season with salt, pepper, bay leaf, sugar as well as caraway seeds. Simmer for about 5 minutes. Mix sour cream with some hot stock and flour and thicken the pumpkin vegetables with it. Season again to taste. Remove bay leaf and serve hot.
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