Halve, seed and dice the Hokkaido (other types of pumpkin still peel). Peel and chop the onion and garlic.
Heat butter in a pot, sauté onion and garlic until translucent.
Add pumpkin and fry briefly. Add broth, bring to a boil, cook for about 20 minutes. Wash fillets, pat dry and add to pumpkin, cook for another 10 minutes. Pit dates, cut in half and add to stew with coarsely chopped nuts. Remove meat, dice, add again. Season the stew with salt, cayenne pepper, honey and lemon juice and enjoy.