Cut pumpkin flesh into cubes. Chop the onion into small pieces.
Sauté pumpkin, onions and spices in olive oil. Add the raisins and the still frozen chestnuts, pour in the vegetable broth. Simmer everything together on low heat for fifteen minutes with the lid closed, preferably without stirring (so that the chestnuts do not fall apart). Depending on the consistency, add a little vegetable broth, floury pumpkin absorbs a lot of liquid. Season with salt.
Serve the stew. Garnish with a blob of crème fraîche, the pine nuts and the herbs.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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