Summary

Ingredients

• 1 kg pumpkin (se) (nutmeg or Hokkaido pumpkin)
• 1 kg potato (s)
• 2 onions)
• 3 stalks celery
• 2 tablespoon butter
• 750 ml vegetable stock, mild
• 150 ml white wine or broth
• 1 bunch thyme
• 1 tablespoon horseradish from the glass
• Mustard, medium hot
• 150 g sour cream
• some nutmeg

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Instructions

1. Peel and wash the pumpkin and potatoes. Peel the onions and cut everything into 2 cm cubes. Clean, wash and finely dice the celery.
2. Heat the butter in a saucepan and sauté the vegetables and onions in it. Pour in the stock and wine, season with salt and pepper and cover and let simmer for 25 - 30 minutes.
3. In the meantime, rinse off the thyme and shake dry. Put some stalks aside for garnish, pluck the leaves from the rest and chop. Mix the sour cream, horseradish and mustard together.
4. When the cooking time is over, stir the chopped thyme into the vegetable stew, season with salt, pepper and nutmeg. Arrange the goulash in deep plates or soup bowls, pour a dollop of mustard cream on each and serve garnished with thyme.