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.
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.