Vegan Pumpkin Goulash with two pan-fried Bread Dumplings

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


  • 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!


Calories: 154kcal | Carbohydrates: 4g | Fat: 1g | Sodium: 786mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 6.6% | Vitamin C: 4.4% | Calcium: 1.9% | Iron: 2.4%