This potato pumpkin goulash will make your mouth drooling. Incredibly tasty, this is the ideal side dish for a delicious autumn dinner. Imagine venison or a juicy steak with this fall classic. An autumn dream come through.
How to make potato pumpkin goulash?
Best of all, this potato pumpkin goulash is really not difficult to make. Ultimately, everything comes together in the same pot. And as always, preparation is more than half the battle.
Potato and pumpkin are of course the main ingredients that we need to prepare. We peel the potatoes and then cut them into cubes of about 1 centimeter. Approximately, so you don't have to worry about the exact size. They should be bite-sized for the mouth.
As a pumpkin we chose a Hokkaido pumpkin here, you know those round, orange pumpkins. They contain just a little more color and flavor than the other well-known pumpkin variety, the butternut squash. However, you can as well use the latter one.
Handling the Hokkaido pumpkin is however a bit more complex. Use a large and sharp knife. And be careful not to cut your fingers. Then halve the pumpkin and remove the seeds. We need about 300 grams for two people, which is normally a little less than half. You can make other tasty and surprising recipes with the leftovers. For that, go on reading.
Now we cut the pumpkin into strips, and then remove the skin. In principle you can eat the skin of a Hokkaido pumpkin, but we are not going to use it in this goulash. Finally, we cut the pumpkin into pieces about the same size as the potatoes.
We can chop or crush the pumpkin seeds in different ways. The easiest way is to grind them finely in the blender. Not too long, because we still want to get some bite out of it. Alternatively, you can chop them with a kitchen knife or crush them in a mortar.
Finally, there are the garlic, which we also remove the skin from and then finely chop, and the thyme. You can use dried thyme or fresh thyme. In the latter case, zip the leaves from the twigs.
Making the potato pumpkin goulash
So, after these preparatory steps, we can start making the autumn stew with potato and pumpkin. To do this, we first heat a little oil in a large pot. We then briefly fry the garlic in it.
Then we deglaze it with some white wine. At this moment we also add the thyme leaves. Allow the white wine to reduce almost completely.
Then we add the potatoes and vegetable stock. We bring it to the boil and then let it reduce for five minutes. We are reducing, so we do not put the lid on the pot. We want the stock to evaporate to increase the flavors.
After about five minutes, the pumpkin cubes can also be added. We now let the goulash reduce for another five minutes. If you lose too much moisture, you can add some water.
Finally, we add the chopped pumpkin seeds, the butter, a little pumpkin oil and the grated Parmesan. Now the flavors are allowed to work and integrate for a few minutes. Pumpkin oil, like the seeds, is very dark, black in color. As an alternative to pumpkin oil, you can also use nut oil.
Now taste whether the potato pumpkin goulash is sufficiently seasoned. You can add salt and pepper if necessary.
While the goulash is cooking, you can fry a steak on a second fire. A delicious combination while the leaves are falling from the trees outside.
If you buy a Hokkaido pumpkin and make this potato pumpkin goulash for two people, you will have left over approximately half a pumpkin. Throwing it away would be a real shame. Especially since you can make so many delicious things with pumpkin. Here you will find some tasty inspirations:
- Biscoff pumpkin pie.
- Lukewarm pumpkin salad.
- Spicy pumpkin soup with wild rice.
- Pumpkin muffins with crushed pumpkin seeds.
- Pumpkin cake with raisins.
Fall is my favorite season in terms of culinary delights. The weather is getting worse, the days are getting shorter, but the flavors are all the better. So be sure to try the following dishes that are perfect for autumn:
- Autumn pesto with arugula, lamb's lettuce and walnuts.
- Mashed potatoes with French Boursin.
- Chestnut date mousse.
- Super savory coq au vin.
- Biscoff pear pie.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.