preparation

We love pumpkin, no matter what form it takes. This pumpkin goulash is a great change from pumpkin risotto and pumpkin soup.

Cut pumpkin, potatoes, carrots and celery into pieces of approximately the same size. Finely chop the onion and bacon and sauté in a larger pot. Add the previously chopped vegetables and the pressed garlic clove. If necessary, you can add a little more olive oil and roast everything moderately. Then lightly roast the tomato paste and season with paprika powder. Mix everything well and pour in hot water. But only enough to just cover the vegetables. Add the bay leaves, a pinch of pepper and a good pinch of salt to the pot. Cover and simmer over medium heat, stirring occasionally, for about 15-20 minutes.

If it is still too liquid after 15 minutes, you can easily fix it: Mix four tablespoons of “goulash juice” from the pot with the flour and sour cream in a small bowl until smooth and quickly return it to the pot. Mix everything together well and bring to the boil again. Then let it simmer for another 5 minutes so that the binding becomes perfect. Season with salt and pepper, fish out the two bay leaves and if you like it spicier, you can add chili oil or chili powder.

Serve with pastries or rice and enjoy.