Peel and cut pumpkin, discard seeds, then dice, and sprinkle with salt. Leave to stand for an hour in the colander.

Halve pepper pods, stem and seed, cut into narrow stripes, and sauté in a tablespoon of oil.

Sauté thinly chopped onion in a tablespoon of oil until golden.

Fry pumpkin in the remaining oil for 5-7 minutes. Add sautéed vegetables, sprinkle with basil, pepper, paprika and salt, and keep frying for 2-3 minutes.

Make beef bouillon of 3 cubes. Add vegetables and leave to stand for 10 minutes. Do not boil.

When serving, garnish with walnuts and chopped greens.