Pumpkin Stew

1 Hokkaido pumpkin (about 800 g)
200 g carrots
200 g celeriac
1 leek
100 g onions
700 g boneless neck of pork
150 g bacon
3 tbsp. oil
salt, pepper, 3 bay leaves
4 tbsp. pumpkin seed oil



Halve pumkin and remove the seeds. Cut flesh into 3 cm slices, and then cut into equally sized cubes.
Peel the carrots and celery and cut carrots into 1cm thick slices, celery into 1 cm cubes. Also dice the onions. Wash leeks and cut into 1 cm thick rings.
Cut the meat into 3 inch cubes, season with salt and pepper and sear in a pan. Remove and sauté onion and bacon in the remaining oil. Add meat and bay leaves, douse with 1 liter of water, cover and simmer 30 minutes.
Add pumpkin, carrots, celery and continue to simmer as long as, until meat and vegetables are tender.
Add leeks and simmer for another 10 minutes. Season with salt and pepper and stir in the pumpkin seed oil before serve.