John Myers
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Pumpkin Goulash with Vegetables
The perfect pumpkin goulash with vegetables recipe with a picture and simple step-by-step instructions.
Base
- 1 piece Fresh shallot
- 1 piece Red pepper
- 1 piece Carrot
- 1 piece Parsnips, great
- 2 piece Perennials of celery
- Tomato paste, lemon zest, dried thyme, paprika powder, salt and pepper freshly ground
- 1 tbsp Creme Fraiche – if you want, the vegan version made from soy can also be
- 350 ml Vegetable broth – preferably homemade
inlay
- 0,5 piece Hokkaido pumpkin meat, diced
- 4 piece Potatoes, waxy
- 3 piece Carrots, sliced
- 200 g Canned or equivalent chickpeas dried and soaked and cooked for 12 hours
- 0,5 bunch Chopped parsley
- Salt, pepper from the mill
- Freshly squeezed lemon juice
- Peeled shallot, bell pepper, carrot, parsnip, celery and sweat finely diced in a little sunflower oil. Deglaze with tomato paste and paprika powder, add the vegetable stock. Add the dried thyme. Simmer on a low flame until the vegetables are soft (enough). Puree with a hand blender, puree 1 tbsp creme fraiche. Season to taste with salt, pepper and lemon zest. If necessary, add a little water if too thick.
- Peel the Hokkaido pumpkin – or not – as desired, cut into cubes, peel and dice the potatoes and carrots as well. Put all the vegetables together in the ‘goulash base and stew firm to the bite on a rather low flame. Stir again and again. At the end, the well rinsed chickpeas are added. Season to taste with salt, pepper and lemon juice, if you like it creamier, you can add a little creme fraiche. At the end, just before serving, add the chopped parsley. Enjoy with fresh white bread.
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