Pumpkin season is in full swing. The moment you step into a supermarket, you stumble across dozens of these colorful pumpkins. They are practically lying around everywhere. I always get a small collection of different pumpkins at the start of the season and then cook and bake with them one after another. One of our favorite dishes for years already is this Pumpkin Potato Goulash. Simple and easy to prepare and extremely tasty :)
There is so much you can do with pumpkins in the fall. I often use pureed pumpkin in my bakes but I guess most of you use it for cooking. I love preparing some easy oven-baked veggies with pumpkin in the fall. Probably as often as I do this stew here. Both are not very complicated to do and the results are soooo delicious ;)
Goulash and stews are my favorite dishes when it gets colder outside. Love me a big pot of warm bubbling stew with loads of veggies. Goulash and stew are often very similar when it comes to preparation. Similar to a regular meaty goulash you fry the meat here first to get some nice browning and most of all nice flavors. Then you add the “smelly” veggies like onion and garlic to get even more flavor into the dish ;) I also used the typical veggies you normally add to soup for even moooore flavors. Roasting everything nicely to push them to the limit ;P Just sayin…
For even more flavors I like to season stew and goulash with porcini powder* https://amzn.to/3pddQSK – gives the sauce even more “uumpf”, but if you don’t have it at hand that’s fine. I got the idea from a vegan recipe I saw in a cookbook once and it worked really well to add more flavor to the dish. Since then I add it basically everywhere ;P
Anyway. The potatoes and the pumpkin in this recipe need some time to cook through – the diced bell pepper on the other hand needs slightly less time to get softer. So in case you like peppers a bit crunchier in your stew and goulash, I recommend adding them a tad bit later. I know people that have a problem with the texture of soft bell peppers ;) Add the potatoes/pumpkin after 10 minutes of cooking, then you can wait another 10 minutes to add the bell pepper, and then finish the cooking time as stated in the recipe. This way the bell pepper is only cooking for about 20 minutes which will keep some “bite” to the veggies.
By the way – this Pumpkin Potato Goulash can be reheated – no problem at all – and is also suitable for freezing. So in case you make a big pot, you don’t have to eat it all at once ;)
If you’re interested in more dishes from this category, check out the following as well. I’ve become a big fan of stews and goulash in recent years. Warms you up nicely on a cold day and you normally have food for several days if you make one of these recipes…
INGREDIENTS / ZUTATEN
some oil for frying
14 oz. (400g) pork goulash
2 small red onions
2-3 garlic cloves
1 large carrot
1 piece of knob celery
1 piece of leek
2 tbsp. tomato paste
2-3 tsp. paprika powder
1 tsp. porcini mushroom powder
1 tsp. oregano
27 fl. oz. (800ml) vegetable broth
1 bay leaf
14 oz. (400g) Hokkaido pumpkin
14 oz. (400g) potatoes
1 red bell pepper
salt, pepper
some parsley, chopped
some sour cream to serve
Öl zum Anbraten
400g Schweinegulasch
2 kleine rote Zwiebeln
2-3 Knoblauchzehen
1 große Karotte
1 Stück Knollensellerie
1 Stück Lauch
2 EL Tomatenmark
2-3 TL Paprikapulver
1 TL Steinpilzpulver
1 TL Oregano
800ml Gemüsebrühe
1 Lorbeerblatt
400g Hokkaido Kürbis
400g Kartoffeln (vorwiegend festkochend)
1 rote Paprikaschote
Salz, Pfeffer
etwas Petersilie, gehackt
etwas Schmand zum Servieren
DIRECTIONS / ZUBEREITUNG
2. Add some oil to a large pot and heat up. Add the meat and fry for 5-8 minutes until nicely browned from all sides. Remove from the pot and park on a plate temporarily. Add some more oil if needed, add the onion and garlic and fry until soft and glossy. Add the chopped carrot, celery, and leek and fry with the onion for a few minutes. Add the tomato paste, paprika powder, porcini mushroom powder, and oregano. Stir and let brown for a moment. Deglaze with the veggie broth, add the bay leaf and put the meat back into the pot, bring to a boil and then let simmer for about 10 minutes. Then add the chopped pumpkin, potatoes, and bell pepper pieces and let cook for about 30 minutes. Season with salt and pepper and then serve with chopped parsley and some sour cream.
2. Etwas Öl in einem großen Topf erhitzen und als Erstes das Gulasch für 5-8 Minuten rundum scharf anbraten. Wenn es schön angebräunt ist, aus dem Topf herausnehmen und auf einem Teller zwischenparken. Noch ein wenig Öl in den Topf geben, falls notwendig, und dann als Nächstes die Zwiebeln und den Knoblauch glasig andünsten. Die kleingeschnittene Karotte, Sellerie und Lauch dazugeben und einige Minuten mit anbraten. Tomatenmark, Paprikapulver, Steinpilzpulver und Oregano dazugeben, verrühren und kurz mit anschwitzen lassen. Mit der Gemüsebrühe ablöschen, Lorbeerblatt und das Fleisch wieder in den Topf dazugeben, kurz aufkochen lassen und dann für etwa 10 Minuten bei reduzierter Hitzezufuhr köcheln lassen. Nach 10 Minuten den kleingeschnittenen Kürbis, die Kartoffeln und Paprikastücke dazugeben und alles für etwa 30 Minuten köcheln lassen. Mit Salz und Pfeffer abschmecken und dann mit gehackter Petersilie und etwas Schmand servieren.
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Here is a version of the recipe you can print easily.
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Pumpkin Potato Goulash
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 01:20
- Yield: 4 1x
- Category: Stew
- Cuisine: International
Description
Fall is pumpkin season – this Pumpkin Potato Goulash is the perfect hearty dish when it gets colder.
Ingredients
some oil for frying
14 oz. (400g) pork goulash
2 small red onions
2-3 garlic cloves
1 large carrot
1 piece of knob celery
1 piece of leek
2 tbsp. tomato paste
2-3 tsp. paprika powder
1 tsp. porcini mushroom powder
1 tsp. oregano
27 fl. oz. (800ml) vegetable broth
1 bay leaf
14 oz. (400g) Hokkaido pumpkin
14 oz. (400g) potatoes
1 red bell pepper
salt, pepper
some parsley, chopped
some sour cream to serve
Instructions
1. Start by cleaning and chopping the veggies. Peel the onions, cut them in half, and then into strips. Peel the garlic and chop finely. Peel the carrot and knob celery and cut into small cubes. Wash the leek thoroughly and cut into rings. Remove the seeds from the pumpkin and then cut into cubes. Peel the potatoes and cut them into cubes as well. Cut the bell pepper in half, remove the seeds, and cut into bite-sized pieces. Wash the meat and pat dry. Set everything aside.
2. Add some oil to a large pot and heat up. Add the meat and fry for 5-8 minutes until nicely browned from all sides. Remove from the pot and park on a plate temporarily. Add some more oil if needed, add the onion and garlic and fry until soft and glossy. Add the chopped carrot, celery, and leek and fry with the onion for a few minutes. Add the tomato paste, paprika powder, porcini mushroom powder, and oregano. Stir and let brown for a moment. Deglaze with the veggie broth, add the bay leaf and put the meat back into the pot, bring to a boil and then let simmer for about 10 minutes. Then add the chopped pumpkin, potatoes, and bell pepper pieces and let cook for about 30 minutes. Season with salt and pepper and then serve with chopped parsley and some sour cream.
Notes
Enjoy cooking!
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