Pumpkin goulash Muggendorf style

Ingredients for 4 servings:

• 1 kg pumpkin flesh, e.g. B. Hokkaido
• 500 g potatoes, waxy
• 2 large carrots
• 1 large onion(s)
• 1 red chili pepper(s)
• 2 cloves garlic
• 2 tsp powdered sugar
• 30 g butter
• 1 liter vegetable broth
• 1 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 pinch of cayenne pepper
• 1 pinch of cumin powder
• 200 g sour cream
• salt and pepper
• 300 g mushrooms, brown
• some pumpkin seed oil

Instructions

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

a hearty vegetarian stew

Remove the stem and blossom end from the pumpkin. Halve the pumpkin, remove the seeds and, depending on the variety, peel it, then cut it into cubes of about 2 cm. Peel the potatoes, carrots and onions and dice them. Halve the chili lengthwise, remove the seeds, peel the garlic and finely dice both. Heat a large saucepan, add the icing sugar and let it caramelize lightly. Add the butter and heat. Add the onions, garlic and carrots to the pan and sauté for about 3 minutes. Pour in the stock, add the potatoes and cook covered over medium heat for about 10 minutes. Add the pumpkin, chili and tomato paste and simmer over low heat for a further 15 minutes until the pumpkin is cooked but still firm to the bite. Season the goulash with paprika, cayenne pepper, cumin, salt and pepper. Slice the mushrooms and fry them in a pan with a little butter, then add them to the goulash. Stir some sour cream into the sauce and season with salt. Serve the goulash on deep plates and garnish with a dollop of sour cream and parsley. Finally, drizzle with pumpkin seed oil. Serve with hearty farmhouse bread and a nice glass of beer.