This vegan Pumpkin Goulash is made with a hokkaido pumpkin and served with pan-fried Bread Dumplings – traditional Austrian dumplings! Perfect for cold fall days! Easy to make and so delicious.
Fall is the perfect time for all kinds of stews and goulashes. But this isn’t your typical goulash recipe: No meat, and not even LOTS of paprika powder (like in my vegan Goulash with smoked tofu and potatoes). So yeah, it’s no authentic goulash, but it’s delicious and loaded with pumpkin, so perfect for the fall!
This vegan pumpkin goulash is
- made out of a whole Hokkaido pumpkin
- gluten-free minus the bread dumplings
- the perfect comfort food for cold fall days
- great for meal-prepping! You can make a large batch – it gets even more delicious every time it’s re-heated – that’s the magic of goulash :D
- best served with homemade pan-fried bread dumplings or steamed bread dumplings.
For this vegan Pumpkin Goulash, I’ve used a Hokkaido pumpkin because it has the perfect size, the skin is edible, the pumpkin flesh consistency is great for goulash and I really like the taste of it.
How to make Vegan Pumpkin Goulash
You will need:
- 1 medium-sized Hokkaido Pumpkin
- tomato purée
- olive oil
- spices: salt, pepper, paprika powder, cumin powder
The basic steps
More Vegan Recipes with Pumpkin
- 10+ Vegan Pumpkin Recipes to Try This Fall!
- Pumpkin Basil Pinwheels
- Roasted Pumpkin Soup
- Vegan Pumpkin Lasagne with Cashew Cheese
- Crispy Pumpkin Gnocchi
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Vegan Pumpkin Goulash with Bread Dumplings
- 1 hokkaido pumpkin (medium-sized)
- 1 teaspoon olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1/2 teaspoon salt + more to taste
- ground pepper
- 1 teaspoon paprika powder + more to taste
- 1/2 teaspoon cumin powder + more to taste
- 2 cups water
- 1/2 cup tomato purée
- Wash the pumpkin, cut it in half, spoon out the pumpkin seeds and cut the pumpkin in cubes. You can leave the pumpkin skin on, it’s edible!
- In a large pot with olive oil over medium to high heat, add the diced onion and chopped garlic.
- Once the onion is translucent, add the pumpkin cubes. Let it roast on medium to high heat for 1-2 minutes. Stir.
- Add 1/2 teaspoon salt, ground pepper, paprika and cumin. Stir again.
- Add water and tomato purée and cook it on medium to high heat with the lid on for about 30-45 minutes. If the water evaporates too quickly and the pumpkin isn't soft yet, you can add more water and let it cook further.
- Once the pumpkin is soft, add additional salt, paprika, or pepper to taste. Use a potato masher or fork to mash some of the pumpkin chunks to make it thicker.
- Serve with homemade pan-fried bread dumplings and enjoy!