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Cut the pumpkin in half, peel it, and dice it into small cubes.
Boil the cubes in salted water with bay leaves and spices.
Coat the cubes in flour and sauté them in a skillet.
Grease a baking dish with oil, sprinkle the bottom with breadcrumbs, and layer the sautéed pumpkin pieces, scattering cheese between the layers.
Blend the sour cream (a thick, tangy Eastern European-style sour cream) with the eggs, pour the mixture over the casserole, sprinkle with grated cheese, and bake in the oven for 30 minutes.
You will need: a small pumpkin, 1 onion, 50g of oil, 4 tablespoons of flour, 2 eggs, 100g of grated Dutch cheese, 1 cup of sour cream, 2 tablespoons of crushed breadcrumbs, salt, pepper, bay leaves, and spices.
