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Kürbis Kartoffel Eintopf (Gulasch) | Bake to the roots

Pumpkin Potato Goulash

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 01:00
  • Total Time: 01:20
  • Yield: 4 1x
  • Category: Stew
  • Cuisine: International


Fall is pumpkin season – this Pumpkin Potato Goulash is the perfect hearty dish when it gets colder.



some oil for frying
14 oz. (400g) pork goulash
2 small red onions
23 garlic cloves
1 large carrot
1 piece of knob celery
1 piece of leek
2 tbsp. tomato paste
23 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


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.


Enjoy cooking!