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Pumpkin Goulash with Bread Dumplings

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.

Vegan Pumpkin Goulash with two pan-fried Bread Dumplings

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.

Vegan Pumpkin Goulash with two pan-fried Bread Dumplings

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, ground caraway seeds

The basic steps

pumpkin, onion and garlic in pot
Step 1: Cook the onion and garlic until soft. Then make room in the pot for the pumpkin chunks.
pumpkin, spices, onion, garlic in pot
Step 2: Add the spices.
making pumpkin goulash
Step 3: Add the tomato purée and water.
pumpkin goulash in pot
Step 4: Let it cook until soft. Use a fork or potato masher to mash some of the pumpkin chunks to thicken the goulash.
A fork digging into Vegan Pumpkin Goulash with two pan-fried Bread Dumplings
And serve! The goulash is delicious with bread dumplings!

More Vegan Recipes with Pumpkin

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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 two pan-fried Bread Dumplings

Vegan Pumpkin Goulash with Bread Dumplings

Elephantastic Vegan
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.
5 from 3 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Austrian, Vegan
Servings 3 servings
Calories 154 kcal


  • 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 ground caraway seeds + more to taste
  • 2 cups water
  • 1/2 cup tomato purée

Serve with…


  • 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 ground caraway seeds. 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!


Calories: 154kcalCarbohydrates: 4gFat: 1gSodium: 786mgPotassium: 80mgSugar: 1gVitamin A: 330IUVitamin C: 3.6mgCalcium: 19mgIron: 0.4mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating

Deanna Corarito

Saturday 17th of October 2020

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.

Milen Moodie

Tuesday 12th of December 2017

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


Tuesday 12th of December 2017

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!

Natalie | Feasting on Fruit

Friday 17th of November 2017

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🙌


Tuesday 21st of November 2017

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.