Pumpkin goulash in cocoa and orange sauce

Pumpkin goulash in cocoa and orange sauce

Sometimes you just have to drag something through the cocoa: for example Hokkaido, beetroot, and feta.


  • 3 Onions
  • 2 red peppers
  • 450 g Hokkaido pumpkin
  • 2 Beetroot (approx. 160 g)
  • 1 piece (4 cm) ginger
  • 1 clove of garlic
  • 2 tbsp sesame oil
  • 2 tbsp Tomato paste
  • 3 tbsp Baking cocoa
  • 150 ml of orange juice
  • Salt pepper
  • 1/2 bunch coriander
  • 200 g Feta
  • Disposable gloves


  1. Peel the onions and cut them into wedges. Clean and wash the peppers. Clean, wash, and core the pumpkin. Peel and wash the beetroot. Wear disposable gloves – they stain strongly! Cut the vegetables into bite-sized pieces. Peel the ginger and garlic and finely chop both.
  2. Heat the sesame oil in a roaster. Fry the pumpkin, beetroot, bell pepper, and onions with ginger and garlic. Stir in tomato paste and sauté briefly. Stir in 2 tbsp cocoa, deglaze with orange juice. Pour in 400 ml water, bring to the boil and simmer covered for approx. 20-25 minutes. Season to taste with salt and pepper.
  3. Wash the coriander, shake dry and pluck it smaller. Crumble the feta over the goulash. Dust with cocoa and serve coriander.