Pumpkin Stew Served in Pumpkins
Pumpkin is a low-calorie vegetable that is full of fiber, which helps keep you full for a longer time. It also contains beta-carotene, which is converted into vitamin A in the body, the vitamin that promotes eye health and vision strength.
Serve this soup with a side salad for more nutrients and a more complete meal.
Cut pumpkin into large cubes. Rinse, trim and slice leeks crosswise into rings. Peel and finely chop onion and garlic. In a pot, sauté onion and garlic briefly in hot oil. Stir in leeks and pumpkin, sauté briefly, then add crushed tomatoes and broth. Add bay leaf, cover and simmer, stirring occasionally, about 15 minutes.
Rinse potatoes and cut into large pieces. Cook potatoes in salted boiling water, about 20 minutes. Drain.
Meanwhile, mix ground meat with egg, breadcrumbs, and parsley. Season with salt and pepper. Form mixture into small meatballs and add to the pumpkin stew along with the potatoes. Cover and simmer, stirring occasionally, about 15 minutes. Add additional broth if needed. Finally, stir in marjoram and season with salt and pepper. Serve stew in hollowed-out pumpkins, if desired. Garnish with plenty of parsley leaves.