The vibrant colors of the fall produce supply a healthy kind of eye candy this time of the year. Pumpkins get their color from carotenoids, and even white pumpkins have orange flesh. Did you know pumpkins are actually a fruit? High in protein and fiber, pumpkins are also a rich source of vitamins A and C, magnesium, potassium, and zinc. Keep in mind that bigger is usually not better when it comes to cooking pumpkins. Tinier varieties like pie and sugar pumpkins star in the kitchen because of their dense, smooth, sweet flesh.
- 3 tablespoons extra-virgin olive oil
- 2 leeks, trimmed of tough green tops and chopped
- 3 large garlic cloves, finely chopped
- 2 medium green bell peppers, chopped
- 2 1/4 pounds pumpkin, peeled, seeded, and cut into pieces about 1/2 inch square and 1 inch think
- 1 1/2 teaspoons chopped fresh majoram
- 1/4 teaspoons crushed red pepper
- 2 bay leaves
- 1/4 teaspoon Celtic Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups of vegetable broth
Heat olive oil in a large pot or Dutch oven over medium heat.
Add leeks and cook until very soft, about 5 minutes.
Add garlic and cook for about 2 minutes.
Stir in green peppers, reduce heat to medium-low, and cook until peppers soften, about 8 more minutes.
Add remaining ingredients and cook until pumpkin is tender, about 30 minutes.