Preheat oven to 200 °C.
Prepare the pumpkin: Moisten the pumpkin cubes with the oil, season with salt and season with pepper. Place in an ovenproof dish, cover and cook in a hot stove until tender (about ten minutes). The cubes should be cooked through, but still retain their shape so they don’t fall apart in the stew.
Prepare the mushrooms: Heat oil in a large frying pan. Roast the mushrooms at high temperature with the salt and a little bit of pepper until golden brown (five to seven min). Pour into a large enough bowl and rest.
Heat the oil in the frying pan in which the mushrooms were fried. Pour in the onion with salt (1) and saute over medium heat until soft (seven to eight min). Add the garlic and peppers and sauté for ten minutes until the peppers are soft.
Then add the zucchini slices with salt (2) to the frying pan and cook until hot. Finally, stir in the tomatoes with the cinnamon and cumin.
Stir in the pumpkin, mushrooms, corn paste and chili puree. Cover frying pan and simmer the vegetables quietly for twenty to twenty-five minutes, stirring occasionally. Season vigorously with salt and freshly ground pepper.
If desired, now stir in the crème fraîche.
Sprinkle with cilantro greens and mint before serving.
(*) If using canned tomatoes: gently steam the canned tomatoes for twenty minutes with a teaspoon each of cinnamon and cumin, so that they retain their
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