Wärmendes Kürbisgulasch mit Karotten

Pumpkin goulash

In 40 minutes you can prepare this delicious pumpkin goulash for 4 servings. Hokkaido pumpkin, potatoes, carrots and celery are fried in a pot with onions and bacon. Bay leaves, paprika powder, pepper and salt refine the dish. Serve with pastries or rice. You can conjure up a wonderful pumpkin goulash so quickly!
Arrabbiata Sauce Reading Pumpkin goulash 2 minutes Next Minestrone


  • Duration: 40 minutes
  • Quantity: 4 servings
  • Difficulty: medium


  • 1/2 Hokkaido pumpkin (approx. 500g)
  • 4 medium potatoes
  • 2 medium carrots
  • 1 small slice of celeriac
  • 2 onion
  • 1 small clove of garlic
  • 1 slice of (belly) bacon (0.5cm thick)
  • 2 tbsp sweet paprika powder
  • 1/2 tsp smoked paprika powder
  • 1 tbsp tomato paste
  • approx. 0.5L hot water
  • 2 tbsp sour cream
  • 2 tbsp flour
  • olive oil
  • 2 bay leaves
  • Salt pepper


    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.


    Corine's Cooking

    Hallo! Mein Name ist Corine und mein Blog Corine's cooking steht für Comfort Food - Hausmannskost, einfache und unwiderstehlich gute Rezepte für die ganze Familie. Gerichte, die Kindheitserinnerungen wecken und einfache Kuchen- und Tortenrezepte mit ganz viel "Mhmmm"-Faktor.