Ingredients

• 750 g potatoes (waxy or floury, or a mix for varied texture)
• 3-4 tbsp vegetable oil
• 3 tsp paprika (2 tsp sweet, 1 tsp hot)
• ½-1 tsp cumin (optional)
• 2 bay leaves
• 650 ml vegetable broth or water
• 1 Hokkaido pumpkin (or butternut), chopped
• 1 bell pepper, chopped
• 300 ml pureed tomatoes
• 1 tbsp herb mixture (e.g., Italian herbs)
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish
• Optional: Sour cream or lemon wedges for serving

Preparation Steps

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4-6 servings
Kcal per serving: Approximately 250 kcal

Step-by-Step Instructions

1. Prepare the Vegetables:

• Peel and chop the potatoes into bite-sized cubes. If using a combination of waxy and floury potatoes, this will add an interesting texture to your goulash.
• Wash the pumpkin thoroughly, especially if using Hokkaido, as you will be cooking it with the skin on. Cut off the ends, stabilize it, and chop it into similar-sized pieces as the potatoes.
• Chop the bell pepper and onion, setting them aside for later use.

2. Begin Cooking the Base:

• In a large pot or Dutch oven, heat 3-4 tablespoons of oil over medium heat.
• Add the onion and sauté for 3-4 minutes until translucent.
• Stir in the paprika, ensuring it does not burn, as this could result in a bitter flavor. This step imparts a beautiful red color and a rich, mild sweetness to the dish.

3. Incorporate Spices and Vegetables:

• Add the diced potatoes and pumpkin to the pot, tossing them with the onion and paprika mixture.
• Sprinkle in the cumin, bay leaves, and a pinch of salt. Let the vegetables fry for about 5 minutes, stirring occasionally.

4. Simmer with Broth and Tomatoes:

• Pour in 650 ml of vegetable broth or water, ensuring that the vegetables are just covered.
• Add the pureed tomatoes and the herb mixture, stirring everything together.
• Bring the pot to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes and pumpkin are tender.

5. Add the Bell Pepper:

• About 10 minutes before the goulash is done, add the chopped bell pepper. This will ensure it maintains a slight crunch and bright flavor.
• Continue to simmer for an additional 5-7 minutes, allowing all the flavors to meld together.

6. Season and Serve:

• Taste the goulash and adjust the seasoning with salt and black pepper as needed.
• Serve in deep bowls, garnished with fresh parsley or chives for a pop of color and flavor.
• For an extra touch, add a dollop of sour cream or a squeeze of lemon juice to brighten the dish.

Explanation of the Recipe: Why It’s Timeless

The appeal of this Pumpkin and Potato Goulash lies in its simplicity and ability to bring warmth and comfort. Goulash has long been a beloved dish across various cultures, each region adapting it to local ingredients and tastes. This variation celebrates the autumn season by incorporating pumpkin, a nutrient-rich vegetable that is both sweet and savory. The potatoes provide substance and heartiness, making the dish satisfying without being heavy.

Paprika, a signature spice in traditional goulash, adds not just color but a depth of flavor that elevates the entire dish. Combined with cumin and bay leaves, the result is a rich, aromatic stew that feels both classic and innovative. The use of fresh herbs and optional additions like sour cream or lemon makes each serving customizable, encouraging home cooks to experiment and create their perfect version.

Nutrition Facts (per serving)

• Calories: 250 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fat: 8g
• Fiber: 6g
• Sodium: 500mg
• Vitamin A: 180% of the Daily Value
• Vitamin C: 60% of the Daily Value

FAQs

1. Can I use other types of pumpkin?
Yes, butternut squash is a great alternative. It has a nutty flavor that pairs wonderfully with the spices in this goulash.

2. Is this dish suitable for meal prep?
Absolutely. Pumpkin and Potato Goulash can be stored in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

3. Can I make this dish vegan?
It already is vegan if you skip optional additions like sour cream. For extra richness, you can add a splash of coconut milk or plant-based cream.

4. What other vegetables can I add?
Carrots, zucchini, and celery make great additions. Just be mindful of cooking times to avoid overly soft vegetables.

5. How can I make the dish spicier?
Add a pinch of chili flakes or use hot paprika in place of the sweet paprika.

Tips for Making

• Choose the Right Pumpkin: Hokkaido is ideal as its skin is edible and adds flavor. If using other types, peel them to avoid tough textures.
• Maintain a Gentle Simmer: Cooking at too high a temperature can break down the vegetables too quickly, affecting the texture.
• Balance the Spices: Taste as you cook to find the right level of paprika and cumin that suits your palate.
• Serving Suggestion: Pair the goulash with crusty bread or even rice for a complete meal.

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat on the stove with a splash of broth if needed.
• Freezing: This goulash freezes well for up to 3 months. Allow it to cool completely before placing it in freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator and reheat on the stove over medium heat.

Conclusion

Pumpkin and Potato Goulash is a dish that bridges the gap between tradition and innovation. Its roots in the hearty Hungarian goulash give it an old-world charm, while the inclusion of pumpkin and modern seasoning tips breathe new life into it. It’s a dish that embodies warmth, perfect for family meals or cozy nights at home. Not only is it simple to make, but it also showcases the beauty of seasonal vegetables in their full glory.

With its vibrant colors, rich flavors, and nourishing qualities, this goulash is a celebration of what comfort food is meant to be. It invites you to slow down, savor each bite, and share the experience with those you love. Whether you’re an experienced cook or just starting, this recipe is forgiving, allowing room for personal touches that make it uniquely yours. So, next time the weather calls for something warm and comforting, let this Pumpkin and Potato Goulash be your go-to dish.