Peel the potato and cut into approx. 2 cm cubes. Wash and deseed the pumpkin and cut into equally large cubes. Finely dice the onion and crush the garlic. Heat the oil in a pan and fry the onion and garlic for 1 minute. Add the potatoes and pumpkin and fry for 3 minutes, stirring occasionally. Stir in the tomato purée and fry briefly, add the soup, mustard and bay leaf, cover and simmer for approx. 20 minutes until the vegetables are al dente.
Cut the Debreziner into thick slices. Remove the stalks and seeds from the peppers and cut into thin rings. Roughly chop the parsley. Finely puree a third of the goulash. Mix the peppers and Debreziner into the goulash and simmer uncovered for approx. 5 minutes. Flavour with salt and pepper.
Serve sprinkled with parsley.