Remove the core of the hokkaido pumpkin and cut the rest into approximately 1 cm thick slices. Combine the olive oil with paprika, thyme, salt and pepper. Mix the pumpkin with the oil and bake it in the oven at 200 degrees for 20 minutes.

Slice the sandwich bread and also bake in the oven for a few minutes. Meanwhile, cut the dried tomatoes into strips.

Spread the bottom half of the bread with cream cheese and top with lamb's lettuce, dried tomatoes and the pumpkin slices. Season everything with a pinch of salt and pepper. Brush the top half of the bread with the lingonberry jam, place on top and ready is the meal.