Hearty Pumpkin Goulash

Slice the onion into wedges. Halve the cherry tomatoes. Cut off the pumpkin lids, remove the seeds and scoop out the flesh; cut the flesh into cubes. Cut the zucchini lengthwise and then into bite-sized pieces. Finely chop the parsley (leaving a little for garnish).

Heat 2 tbsp oil in a large pot and brown the goulash meat well.

Add the onion wedges and briefly sauté over medium heat. Stir in the tomato paste.

Dust with flour and briefly sauté. Season with pepper and paprika.

Roughly chop the canned tomatoes and add them. Pour in 1 liter of water, stir in the stock and bring everything to a boil.

Cover and let the goulash simmer gently for about 1 hour, stirring occasionally.

While the goulash simmers, preheat the oven to 175 °C. Place the hollowed pumpkins on a lightly oiled baking sheet and season the insides with salt and pepper.

Bake the pumpkins in the oven for about 40 minutes, until they are tender but still hold their shape.

Heat 1 tbsp oil in a pan. Sear the zucchini and pumpkin cubes over high heat until nicely browned.

About 5 minutes before the end of cooking, add the zucchini, pumpkin and cherry tomatoes to the goulash and let them simmer briefly.

Stir in the chopped parsley and season the goulash with salt and pepper to taste.

Arrange the goulash inside the baked pumpkins, garnish with the remaining parsley and serve with fresh baguette if desired.