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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can also use butternut or acorn squash when pumpkin is out of season. Ingredients:
1 tablespoon olive oil |
1 1/2 pounds boneless pork loin, trimmed and cut into 1/2-inch pieces |
1 cup finely chopped onion |
1 cup finely chopped red bell pepper |
3/4 cup finely chopped celery |
2 teaspoons dried rubbed sage |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (28-ounce) can diced tomatoes, undrained |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
4 cups (1/2-inch) cubed peeled fresh pumpkin |
1 (10-ounce) package frozen whole-kernel corn |
2 teaspoons grated orange rind |
4 1/2 cups cooked egg noodles (about 3 cups uncooked) |
6 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large Dutch oven over high heat. Add pork; cook 4 minutes or until browned, stirring occasionally. Add onion, bell pepper, and celery; cook for 2 minutes, stirring occasionally. Stir in sage, salt, black pepper, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in pumpkin and corn; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pumpkin is tender. Stir in grated rind. Serve over noodles; sprinkle with parsley.
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