John Myers
Pumpkin Goulash
The perfect pumpkin goulash recipe with a picture and simple step-by-step instructions.
- 900 g Goulash turkey
- 600 g Blue Hubbart pumpkin meat
- 4 Shallots chopped
- 3 tablespoon Tomato paste concentrated three times
- 200 g Leek
- 1 bunch Arugula
- 600 Milliliters Vegetable broth
- 350 Milliliters Weißherbst (quality wine rosé)
- 250 Milliliters Cream 30% fat
- 3 Garlic cloves chopped
- 1 Chopped hot peppers
- 0,5 tablespoon Sweet paprika powder
- Salt and pepper
- Pumpkin seed oil
- Rosemary needles
- 1 tablespoon Thyme honey
- 200 g Chopped tomatoes
- Sear the goulash with clarified butter. Add the diced pumpkin and onions. Briefly continue frying.
- Add the tomato paste and honey and fry for 2 minutes. Add the vegetable stock, wine, the leek cut into rings, the garlic, the chopped rocket, the tomatoes and the peppers. Simmer for 30 minutes over low heat.
- Add the cream and season with salt, pepper and paprika powder.
- Serve with some chopped rosemary needles and pumpkin seed oil.
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