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 yep, it’s not really authentic.
However, this goulash is
- made out of a whole Hokkaido pumpkin
- 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.
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
I hope you will enjoy this Pumpkin Goulash as much as I did! Let me know if you give it a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
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
- 1 splash white wine - make sure it's vegan! (possible to sub with a little bit of apple cider vinegar)
- 2 cups water
- 1/2 cup tomato purée
- 6 Pan-Fried Bread Dumplings
- 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 heat 1 teaspoon olive oil, add the diced onion and chopped garlic when it's hot.
- 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. After about 1 minute add a splash of white wine to deglaze.
- Add water and tomato purée and leave it on medium to high heat with no lid on top for about 30-45 minutes. If the water evaporates too quickly and the pumpkin isn't even soft yet, add more water and let it cook further.
- Once the pumpkin is soft, add additional salt, paprika or pepper to taste.
- Serve with homemade pan-fried bread dumplings and enjoy!