Preheat oven to 180°C.
Spice chicken breasts with salt and pepper. Peel pumpkin and cut into cubes. From spring onions remove the dark green and cut the other into slices. Cut fennel  into slices before remove stalk
Roast chicken filets on both sides and then fry them 20 minutes in oven.
Boil pumpkin cubes, cloves, juniper berries and cinnamon stick in soup until tender. Pour off the rest off soup, add spring onions and stir in cream and sour cream. Season to taste with salt and pepper.
Heat oil and fry fennel slices until crispy, season to taste with salt and pepper.
Arrange ragout on plates, cut chicken filets into slices and put them upon, fennel on the side.