Rinse guinea fowl with cold water inside and out, pat dry and cut into 12 parts. Season with salt and pepper.
Peel onion and garlic. Rinse celery. Mince onion and celery, thinly slice garlic. Heat oil in a pan and sear guinea fowl on all sides until crispy.
Add onion and celery to pan and cook for a few minutes. Season with salt, pepper, saffron and ginger and deglaze with hot stock. Simmer for 25-30 minutes over low heat. Julienne pumpkin flesh and add to pan with olives during the last 5 minutes of cooking.
Plate guinea fowl, add vegetables and serve garnished with mint.