Peel and chop the onions, fry them leisurely in a little bit of oil. Cut the garlic and add to the onions (the garlic should not take color!). Add paprika powder and paradeis pulp, extinguish with vinegar, make short. Add cognac and make short. Add red wine and reduce by half. Cut the pumpkin into thumb-thick pieces (with the peel) and add. Season with marjoram, cumin, salt, a little cayenne pepper. Pour vegetable soup (or water), do 10 to 15 minutes. The pumpkin should still keep its shape and be al dente.
Arrange goulash on plates, garnish each with a spoonful of sour cream. Serve with salty potatoes or caraway potatoes.
Drink: Goldbräu
Our tip: Use your favorite red wine for cooking!
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