Go Back
Kürbisgulasch

Pumpkin goulash

In autumn, when the pumpkin is freshly harvested, a hearty pumpkin goulash is delicious. With lots of spices and a certain spiciness, it is the ideal treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 person
Course: main course
Ingredients Method

Ingredients
  

  • 600 g hokkaido pumpkin
  • 50 g celery
  • 50 g parsnip
  • 50 g parsley root
  • 1 garlic clove
  • 2 large onions
  • 1 carrot
  • 1 large tomato
  • 1 red bell pepper
  • 1-2 tsp medium hot mustard
  • 1 tsp parsley
  • 3-4 bay leaves
  • 1 tsp paprika powder noble sweet
  • 0,5 tsp paprika powder rose hot
  • 0,5 tsp ground caraway
  • 0,5 tsp marjoram
  • salt and pepper to taste
  • chili powder to taste
  • 400 ml water
  • 1 tbsp spelt flour type 630 for binding
  • 250 g cooked chickpeas

Method
 

  1. Wash the pumpkin, peel and remove the inner part. Then cut into pieces.
  2. Remaining ingredients also peel and cut into pieces.
  3. Put the vegetables in a large pot. Fill with water. Add the tomato, mustard and spices.
  4. Simmer the stew for about 25 minutes.
  5. Finally, add the drained chickpeas to the pumpkin goulash.
  6. To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.