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 goulashs. 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
- vegan
- 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.
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.
- 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!
Did you make this Pumpkin Goulash with Bread Dumplings? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan.
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🙌
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.
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
weedit.photos
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!