Low-fat pumpkin goulash

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin (se) (net)
• 200 g vegetable onions
• 1 clove(s) garlic
• 1 tsp cinnamon powder
• 2 tsp spice mix (Baharat)
• 1 tbsp oil
• 100 g cottage cheese, low-fat
• e.g. water or vegetable broth

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pumpkin is quick and easy to prepare. Low-fat, vegetarian, and delicious with potatoes or gnocchi.

Wash the pumpkin, halve it, and remove the seeds. Cut it into large cubes. Peel the onion, halve it, and cut it lengthwise into strips. Heat the oil in a pan. Peel the garlic clove and press it into the hot oil. Add the onion and pumpkin at the same time. Add the spice mix and stir. Sauté everything briefly, then deglaze with half to a full glass of water or vegetable stock. Then place the lid on the pan and braise the pumpkin until soft, stirring occasionally. It will take about 8 to 10 minutes for the pumpkin to reach the right consistency. Remove the lid and let almost all of the liquid boil away. Then stir in the cottage cheese and continue to cook over low heat for about 3 minutes, until the cream cheese has melted. The pumpkin goulash tastes good with boiled potatoes or gnocchi.