Peel the potatoes and cut into cubes. Peel pumpkin as needed and cut into pieces. Peel onion, halve and cut into thin slices. Peel garlic and chop finely.
Heat 2 tablespoons oil in a deep frying pan. Fry meat briefly and hotly in it, then remove from frying pan.
Heat the remaining oil in the pan. Add potatoes, pumpkin, onion, garlic and tomato pulp and sauté for a few minutes until soft. Deglaze with soup, then add meat. Bring to a boil once, then simmer gently for 15-20 minutes until the squash cubes are tender.
Stir vinegar and ketchup into the stew, season it strongly with salt and pepper and let everything boil briefly one more time. Wash and pluck the thyme.
Arrange the pumpkin stew in deep plates, sprinkle with thyme and serve.
If you like spicy food, you can refine the spicy pumpkin stew with a small red chili cut into fine rings and a dash of Tabasco.