{recipe redux} Pumpkin Ghoulash

by Danielle Omar on October 21, 2011

I actually had to look up goulash before writing this post because I’m pretty sure my dish is not really a goulash.   I just call it that.  It turns out, a real “goulash” is a Hungarian soup or stew made with meat and veggies and seasoned with paprika.   My dish is more of a chili.

The idea came about in my house because each week I prepare lunch for my husband who works from home.  Lately, his lunches have become what I call “goulash” — a bean + meat + veggie combination of sorts — super easy for him to scoop into a bowl and reheat, and pretty satisfying.

I myself don’t eat meat but, luckily, my husband will eat anything I put in front of him. This has made for some creative goulash!  I’ll admit I’ve come up with with some interesting combinations.  Some fail and some are a huge success.

For this month’s pumpkin-themed recipe redux, I couldn’t help but use pumpkin in my goulash.   You can make it with canned or fresh pumpkin and it’s super easy to throw together.   It’s also rather tasty….so says my taste-tester.

Below is my recipe along with some other awesome recipes using pumpkin from my fellow reduxers.  Be sure to visit their pages and get inspired!

Pumpkin Goulash


  • 1 lb lean ground beef or turkey
  • 1 diced onion
  • 1 diced bell pepper (I used 1/2 orange and 1/2 yellow)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp red pepper flakes
  • 1 tsp cinnamon
  • 1 Tbsp salt
  • 1 can drained kidney beans
  • 1 can pumpkin
  • 2 cans diced tomatoes

Preparation:  Brown the meat with the spices and salt.  Add chopped onion and peppers, saute until soft.  Add beans, pumpkin, and tomatoes; simmer about 15 minutes.

By far, the best part of the Recipe Redux — my fellow Reduxers!  Please enjoy their delicious creations (ALL links are live by 12pm EST): 

Danielle Omar

Owner, Registered Dietitian at Danielle Omar Nutrition
Danielle creates personal eating strategies for busy men and women through individual nutrition counseling, cooking classes and digital programs. She inspires working parents, busy families, and stressed out professionals to change the way they think about food. Danielle is also a cookbook author, nutrition and culinary spokesperson, and recipe developer. Click here to sign up for her Confident Kitchen newsletter.

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{ 12 comments… read them below or add one }

1 EA-The Spicy RD October 21, 2011 at 4:18 pm

Great recipe Danielle! Love the “spooky” name too :-) I’ve never made goulash before, but definitely want to try this. Isn’t it great having a husband who eats pretty much anything? :-)


2 Danielle Omar October 21, 2011 at 6:00 pm

Thanks, EA! My husband does make cooking a lot easier….I know I am lucky!


3 Serena October 21, 2011 at 6:11 pm

Love this idea! What a practical and delicious use of all the orange globes sitting around this time of year. Think our house contains about 6!


4 Danielle Omar October 21, 2011 at 6:17 pm

Thanks, Serena!


5 Jessica @ Nutritioulicious October 21, 2011 at 6:37 pm

Whether it’s goulash or chili doesn’t matter b/c it looks delish! We just made chili a few weeks ago, but never would have thought to use pumpkin. Will have to try this out. And totally agree about how great it is to have a husband who will eat anything ;)


6 Lisa ♥ Healthful Sense October 21, 2011 at 7:04 pm

Pumpkin goulash is a perfect name =)
my husband would love this too!!


7 Alexandra October 21, 2011 at 9:21 pm

Love all this pumpkin talk! The goulash looks delicious, yummy combo.


8 eatingRD October 21, 2011 at 11:54 pm

Such a neat idea! We tend to make a lot of casserole and ‘goulash’ type of dishes. Super easy and lots of leftovers. yesss :)


9 Regan @ The Professional Palate October 22, 2011 at 11:24 am

Well I for one like the name choice ;-) It sounds perfect for October!

And I also like the fact you have a hubs that will eat most anything you prepare. I live with 3 short order cooks. Ha!


10 Kristen @ Swanky Dietitian October 22, 2011 at 3:33 pm

Wow, this looks amazing! I have made a pumpkin chili before that was just fantastic. It really added a nice subtle pumpkin flavor to it.


11 Dr Barb, Nutrition Budgeteer October 23, 2011 at 7:20 pm

Hi, Danielle:
I think we were on about the same wavelength this month. I, too, made a pumpkin chili except that I put it on a pizza shell. Your’s sounds delicious and looks so fast and easy.


12 Liz - Meal Makeover Mom October 24, 2011 at 2:27 am

Looks delicious and nutritious. Perfect for when the weather is starting to get cool here in New England. Heck, it will probably be snowing by the end of the week :)


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