Between the Bread
Try this simple and hearty recipe when you need a little warmth on a chilly autumn day. You can even serve it with some crème fraîche or toasted pumpkin seeds for added decadence.
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 the remaining ingredients and cook until pumpkin is tender, about 30 minutes.