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.
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!