Summary

Ingredients

• 250 g pumpkin (se)
• 250 g kohlrabi
• 1 large onion (s)
• 3 tablespoon paprika powder
• 1 dash vinegar
• 0.5 liter ½ water
• 1 cube broth or spices your choice
• 1 tablespoon dill
• 1 tablespoon chives
• some sour cream or cremefine or heavy cream

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Instructions

1. Pumpkin and kohlrabi into bite-sized pieces (each as they like it best), cut the onion very small. Roast everything together in the pot, then add the paprika, stir and deglaze with vinegar.
2. Then add the water and stock cube (or other spices, if you don`t like the stock cube) and simmer over not too high a heat until the vegetables have the consistency you like. In principle, I do it like any goulash.
3. Then add dill and chives - I puree some of it so that the whole thing becomes a little firmer, and at the end I add some sour cream, whipped cream or cremefine, depending on taste or eating habits.