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
- vegan
- 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
The ingredients
You will need:
- 1 medium-sized Hokkaido Pumpkin
- onion
- garlic
- tomato purée
- water
- 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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I hope you will enjoy this Pumpkin Goulash as much as I did! Let me know if you give it a try!
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Cheers, Bianca
Vegan Pumpkin Goulash with Bread Dumplings
Ingredients
- 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
Serve with…
Instructions
- 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!
Natalie | Feasting on Fruit
I’ve never had anything even remotely similar to this dish, but man have I been missing out! Almost everything pumpkin here is sweet, like I am trying to imagine what pumpkin would taste like with tomato but I’ve got noting to compare to. So basically I need this bowl of cozy savory deliciousness in my hands now-ish😋 And why have bread on the side when you can have it ON TOP🙌
Bianca
Woah, that’s so weird! I don’t think I’ve ever had anything pumpkin-y sweet! Muffins? Nope. Cake? Nope. Pie? Nope. And to be honest, I’m a bit fearful because I always associate pumpkins with savory dishes. But your sweet pumpkin recipes lately got me craving pumpkin desserts big time. I feel like there would be much more pumpkin desserts here if we had canned pumpkin purée – makes everything so much easier. Bread dumplings are a traditional Austrian side dish, though I took an untraditional approach by making them vegan (they’d have eggs to bind the mixture but a bit of flour does the trick as well) and I pan-fried them instead of steaming or boiling them to make them quicker and give them crispier edges. I like these so much more.
Milen Moodie
Hello, Bianca!
Thank you for the perfect recipe! You solved my problem – what’s new to cook from a pumpkin.
This looks so yummy and delicious! I’m definitely going to give it a try!
Milen
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Bianca
Glad you like it, Milen!
I’ve included my favorite pumpkin recipes in this post, you might want to check it out if you’re looking for more pumpkin recipe ideas! Cheers!
Deanna Corarito
Do you have a substitute for hokkaido pumpkin? I’ve never heard of it before, and not sure if it similar enough to traditional pumpkins found here in the US.