We heat plenty of water in a saucepan and, when it starts to boil, we introduce the pumpkin, peeled and diced. Cook for about five minutes or until we notice it tender. We drain, reserving a glass of the cooking water.
Peel the garlic cloves and onion and chop both finely. Cut the pepper, the aubergine and the zucchini into small cubes. We grate the tomatoes, discarding the skins. We reserve each vegetable separately.
We cover the bottom of a saucepan with oil, where fit all the vegetables, and sauté the garlic and onion for about five minutes. Add the pepper and fry for five more minutes. Then add the aubergine and zucchini, lower the heat and fry until tender (about 15 minutes).
Add half a teaspoon of paprika and another half of ground cumin, along with the grated tomato or, in our case, crushed. Cook until the liquid is reduced and the tomato thickens. When vegetables be very tender adjust the salt point, add the drained pumpkin, stir to integrate and serve immediately.