Peel pumpkin, remove kernels and cut into pieces. Cook in salted water with a splash of vinegar for 6-8 minutes until al dente. Drain well. Clean spring onions, wash and cut into small slices. Chop chili pepper. Slice vanilla bean and scrape out seeds. Heat oil in a pan and stew pumpkin, chili, vanilla, walnuts,cranberries, honey and water of pumpkin for 3-4 minutes. In the last minute, add spring onions. Season with salt and keep warm.