Classic Pumpkin Goulash

Coarsely chop the onions and sauté until golden brown. Add the pumpkin and sauté briefly. Then add the paprika powder and the paradeis pulp, fry briefly and extinguish with the vegetable soup.

Season with marjoram, bay leaf spice, salt and pepper. Then stew until soft in about 15-20 minutes. The pumpkin cubes should still have bite in any case. Shortly before the end of the cooking time, add the bell pepper strips and refine with the whipped cream and crème fraîche. Finally, the goulash can be bound with one or two tablespoons of flour mixed with a little water.

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