Every fall I look forward to the reemergence of pumpkin in my life. I wait for the perfect fall day, cold and rainy with the leaves turning to red and orange, to take shelter in Starbucks and indulge in their pumpkin spice latte with a warm pumpkin muffin on the side.

Pumpkin pops up everywhere come September and October. Pumpkin scones, muffins, and cookies line the shelves of our favorite cafés. My all time favorite ice cream, pumpkin and praline, makes its seasonal debut at Purity. Even Moosewood features pumpkin mushroom lasagna that exceeds expectations.  So in honor of the “fall-est” of all holidays, our beloved Halloween, I indulged my friends with a savory pumpkin dish, pumpkin turkey goulash and needless to say - it was awesome. If you are lacking some of the spices that it calls for, it is a very flexible dish and can be spiced to taste. The combination the original recipe calls for creates a smoky and sweet dish that really is a comfort. Hope you enjoy! 
 

Pumpkin Turkey “Ghoulash”

Slightly adapted from Bonappetit.com

INGREDIENTS

1 and ½ lbs of ground turkey

1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 large onions, chopped (about 3 cups)

2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces

4 cups low-salt chicken broth

14 1/2 ounces pure pumpkin (1 can)

4 garlic cloves, chopped

1 bay leaf

1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles

5 tablespoons butter 

INSTRUCTIONS

Heat oil in large pot over medium-high heat. Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in the large pot and sauté until browned. Add vegetables, to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour. Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper.  

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter to noodles. Toss until butter melts. Divide noodles among bowls; top with stew.

Pumpkin Goulash Cooking

Pumpkin Goulash Plate