As soon as the pumpkin is ripe comes the time when you look forward to a warm and hearty meal. A pumpkin goulash is the perfect treat here. Spicy and juicy – that’s how it should taste. Add potatoes as a side dish and it becomes an all-around perfect meal.
Pumpkin goulash
Especially in autumn there are so many types of pumpkin. What is not better than a hearty pumpkin goulash? Most often you use a Hokaidokürbis. But of course, there are many other types of pumpkin that you can use to create a great meal. But today, the classic version is the order of the day. As a stew, this one tastes incomparably good. Seasoned with many spices and a spiciness, it tastes good to every pumpkin lover.
Pumpkin goulash
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
Instructions
- Wash the pumpkin, peel and remove the inner part. Then cut into pieces.
- Remaining ingredients also peel and cut into pieces.
- Put the vegetables in a large pot. Fill with water. Add the tomato, mustard and spices.
- Simmer the stew for about 25 minutes.
- Finally, add the drained chickpeas to the pumpkin goulash.
- To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
Tips
The pumpkin goulash can also be prepared well in the oven. In this case, chopped potatoes can be added immediately. Hokaido pumpkin can also be eaten with the peel. However, I prefer to peel the pumpkin, because it is then softer.
Interesting to know
Cooking vegan does not always have to mean that you need a lot of time to prepare.
