Cut the meat into large cubes. Finely chop the onion and garlic. Heat the lard in a pan and fry the meat, then add the onion and garlic and fry briefly. Pour in the soup and bring to the boil. Simmer for approx. 50 minutes. Dice the pumpkin flesh and add to the meat with the cream. Simmer for a further 15 minutes. At the end of the cooking time, flavour the goulash with salt, pepper and cyenne pepper. Thicken slightly. Serve sprinkled with sliced spring onions.