Pumpkin and Tomato Goulash

For the tomato-pumpkin goulash, roast the onion in a pot with olive oil until golden brown. Add the tomato puree and also roast briefly – paprika, deglaze with vinegar and pour on some vegetable stock or water. Season with salt, pepper, caraway and marjoram. Simmer for about 20 minutes. Add the pumpkin pieces and steam until firm to the bite. Finally, add the tomatoes and let them simmer for a short time – season to taste. Serve the goulash in deep plates and garnish with cocktail tomatoes and herbs.

Related Recipes:

Beef GoulashFor the beef goulash, fry the finely chopped onions in a larger saucepan in plenty of lard over medium heat... Pumpkin Lasagna VeganFor the pumpkin lasagna, preheat oven to 180 °C top/bottom heat (convection oven 160 °C). Peel and finely... Vegan Zucchini Pumpkin SoupFor the Vegan Zucchini Pumpkin Soup, first prepare the cream of zucchini soup: Chop washed zucchini. Cook in... Fish GoulashFor the fish goulash, first peel and finely chop the onion. Peel and quarter the potatoes. Remove the seeds... Steamed Pumpkin in Coconut Milk – Bi Ham Nuoc DuaRinse the pumpkin, do not remove the skin, cut in half and remove the seeds. Then cut the pumpkin into pieces... Pasta Pan with Pumpkin and ShrimpFor the pasta pan with pumpkin and shrimp, cut the pumpkin into small cubes. Cut and wash the leek. Prepare... Carrot-Pumpkin-Potato SoupFor the carrot-pumpkin-potato soup, heat oil in a saucepan and slowly fry the chopped onion. Add the finely... Potato Goulash with FrankfurtersFor the potato goulash, chop the onions. Peel the potatoes and cut into cubes. Fry the onions in oil. Add... Pumpkin LasagnaFor the pumpkin lasagna grate the pumpkin. Salt it a little and let it stand. Then strain off the water... Veal Osso Buco with Pumpkin PiccataFor the osso buco, season the slices of veal shank with salt, pepper and garlic and sauté in oil. Remove from...