Potato-zucchini-pumpkin goulash

Ingredients for 8 servings:

• some oil or margarine
• 2 leeks or 1 large onion
• 5 m.-sized potatoes
• 2 large sweet potatoes
• 1 large zucchini
• 1 pumpkin(s), size of a handball
• some paprika powder, sweet
• 3 tbsp, heaped soup seasoning
• 1 tbsp, heaped fried potato seasoning
• some salt and pepper
• Water
• Pumpkin seeds or pine nuts, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, vegan, low fructose

Peel the potatoes, pumpkin, and zucchini and dice them, and finely chop the leek. In a deep pot, sauté the leek with oil until translucent. Sprinkle paprika over the leek until it’s nice and red. Add the potatoes and sweet potatoes, stir through, and fry briefly. Sprinkle the soup seasoning and fried potato seasoning over the leek and deglaze with about a liter of water to cover everything. Once the water starts to boil, simmer with the lid loosely on for about 10 minutes. Then add the pumpkin and zucchini with salt and pepper and top up with water until everything is well covered. Simmer for another 15 minutes. Season with the spices to taste and serve with the roasted pumpkin seeds. Tip: Instead of peeling the potatoes in the first step, cut them all the way around, boil them for 5 minutes, then rinse them in ice water and peel off the skin. This is much easier than peeling them raw.