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.
Servings 3 servings
Calories 154kcal
Ingredients
- 1 hokkaido pumpkin (medium-sized)
- 1 teaspoon olive oil
- 1 onion diced
- 3 garlic cloves minced
- ½ teaspoon salt + more to taste
- ground pepper
- 1 teaspoon paprika powder + more to taste
- ½ teaspoon ground caraway seeds + more to taste
- 2 cups water
- ½ cup tomato purée
Serve with...
Instructions
- 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 ½ 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!
Nutrition
Calories: 154kcal | Carbohydrates: 4g | Fat: 1g | Sodium: 786mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 3.6mg | Calcium: 19mg | Iron: 0.4mg