For the pumpkin goulash, sauté the finely chopped onion in a little oil until translucent. Fry finely chopped bell bell pepper and carrot pieces. Squeeze in the garlic cloves. Add cumin salt and tomato paste.
Add the pumpkin cut into bite-sized pieces and fry briefly. Stir in paprika powder and deglaze with vinegar. Pour in water – the pumpkin should be covered. Add salt and simmer.
Meanwhile, cut the debreziner into small pieces and add. Cook until the pumpkin is soft. Mix the cream with potato starch and stir into the pumpkin goulash.
Season with pepper, add salt if necessary and serve the pumpkin goulash.
Preparation Tip:
Alternatively, you can make the pumpkin goulash without debreziner, but then pepper a little more and possibly add some chili.
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