Halve the peppers and roast them until the skin is completely black in the oven or grill them whole over the flame of your stove and allow to cool.
Scrape off the skin when the peppers have cooled, remove the seeds and cut them into large chunks. Remove the seeds of the pumpkin and cut into cubes of about 2.5 centimeters.
Toast the caraway seeds in a dry pan. Add the olive oil, chopped garlic and the rest of the ingredients except for the zest and lemon juice. Simmer about half an hour at a low heat of 60°C.
When the pumpkin is soft but not falling apart your dish is done. Flavour with the lemon zest and juice, salt and pepper.