Wash the pumpkin, cut it in half, spoon out the pumpkin seeds and cut the pumpkin in cubes. You can leave the pumpkin skin on, it's edible!
In a large pot with olive oil over medium to high heat, add the diced onion and chopped garlic.
Once the onion is translucent, add the pumpkin cubes. Let it roast on medium to high heat for 1-2 minutes. Stir.
Add 1/2 teaspoon salt, ground pepper, paprika and ground caraway seeds. Stir again.
Add water and tomato purée and cook it on medium to high heat with the lid on for about 30-45 minutes. If the water evaporates too quickly and the pumpkin isn't soft yet, you can add more water and let it cook further.
Once the pumpkin is soft, add additional salt, paprika, or pepper to taste. Use a potato masher or fork to mash some of the pumpkin chunks to make it thicker.