A HEALTHY AND DELICIOUS THANKSGIVING RECIPE
Did you know that pumpkins are actually a fruit? They are high in protein and fiber and a rich source of Vitamin A and C, magnesium, potassium and zinc. The smaller varieties are have a more dense, smooth and sweet flesh.
3 tablespoons of extra virgin olive oil 2 leeks, trimmed and chopped
3 cloves of garlic finely chopped 2 bell peppers chopped
2-2-1/2 pounds of pumpkin cubed 11/2 tsp of chopped marjoram
1/4 tsp crusted red pepper 2 bay leaves
1/4 tsp Celtic sea salt 1/4 tsp of black pepper
1/1/2 cups of frozen organic corn 6 cups of vegetable broth
Heat Olive Oil
Add leeks, garlic till soft
Stir in peppers and cook till tender
Add remaining ingredients and cook till pumpkin is tender
(if you want a thicker soup, blend the Veggies with a little broth to desired consistency)
Garnish with parsley or cilantro and a sprinkle of nutmeg.