Sweet Potato and Pumpkin Goulash

For the sweet potato and pumpkin goulash, first divide the pumpkin into wedges, remove the seeds with a spoon and cut into cubes, peel the sweet potato and cut into cubes of the same size. Cut bacon into small pieces and fry in a little oil, add finely diced onion and fry until translucent. Stir in garlic paste and paprika, pour in soup, add pumpkin, season with herbs and salt and simmer covered for about 10 minutes.

Then add the sweet potato cubes and simmer on low for another 10-15 minutes. Stir in cream cheese and chopped parsley and season the sweet potato-pumpkin goulash if necessary.

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