For the pumpkin strudel , quarter the pumpkin, peel, deseed, finely grate, and season with salt. If you're using a Hokkaido pumpkin for the strudel, you can skip the peeling.

Then roast the pumpkin seeds (without oil) in a non-stick pan, remove them and let them cool.

Now peel the onion and garlic, chop finely and sauté in a pan with butter.

Squeeze the grated pumpkin through a kitchen towel or with your hands and add it to the pan - sauté on low heat - stirring frequently.

Then finely chop the parsley and add it to the pumpkin mixture. Season with salt, pepper, and caraway seeds, then let it cool.

Separate the eggs. Whisk together the curd cheese, sour cream, egg yolks, roasted pumpkin seeds, flour, and the cooled pumpkin mixture. Season generously with salt and nutmeg.

Beat the egg whites in a bowl until stiff and fold them into the mixture.

Melt the butter in a small pan and preheat the oven to 180°C (top/bottom heat).

Then spread the melted butter on one strudel sheet and place a second sheet on top and spread with butter again - so that 2 strudel sheets lie on top of each other.

Place half of the pumpkin mixture on one side of the dough, fold in the sides, and roll up the strudel. Brush with butter.

Proceed with the second strudel in the same way as with the first and bake for about 40-45 minutes until golden brown.