Vitamin A from the pumpkin strengthens skin, hair and vision. Tomatoes provide the healthy substance lycopene, which is good for the entire metabolism and can protect against cancer.
The small pumpkins will keep for several weeks in dark cool storage. When cut, they should be stored covered in the refrigerator and consumed within 3 days.
Cut pumpkin flesh into 1 cm (approximately 1/2-inch) wide strips or pieces. Peel shallots and cut into rings. Peel garlic and chop finely.
Blanch tomatoes in boiling water for a few seconds, peel, remove seeds and dice. Cut sun-dried tomatoes into small pieces.
Heat butter in a saucepan, add shallots and cook until soft. Add pumpkin, sauté briefly, then add garlic, ginger, fresh tomatoes and sun-dried tomatoes. Season with salt and pepper and orange juice. Simmer to reduce by 1/4. Then add vegetable broth, bring to a boil and simmer for about 20 minutes. Season to taste and serve sprinkled with pumpkin seeds (if desired, in small hollowed pumpkins).