Heat olive oil in a frying pan, add ham cubes and almond slivers, stirring until lightly browned. Add onions and pressed garlic, sauté. Cool slightly and fold in thyme and parsley.
2. make pumpkin puree from about 800 g of pumpkin flesh and cool.
3. flour and salt in a Weitling mix. Mix yeast with the lukewarm pumpkin puree, stir to dissolve and add to flour form. Add olive oil, butter and egg and stir everything together with dough hook. Incorporate cooled ham mixture. Dust dough with flour, cover and let rise at least 11/2 hours.
Grease a cake pan (approx. 23 cm ø). Fill the dough into the mold with a spatula and press it down until it is smooth. Cover with a tea towel and let rise by a third in the mold. 5.
Bake in a heated oven at 180 °C for 45 to 60 minutes (test with a stick). Turn out onto a wire rack and cool. 6.
For the garnish, mix a little finely grated Parmesan with chopped herbs (e.g. thyme and rosemary) and sprinkle over the gugelhupf.
Pumpkin puree: Cut the pumpkin in half, remove the seeds, remove the skin and cut into small cubes. Soften with a tiny bit of water (about 125 ml per 800 g of pumpkin flesh) with the lid closed (about half an hour). Remove the pumpkin cubes, drain and mash. The puree can be used fresh, but can also be frozen in portions and used for many dishes.
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