Pork Stew with Pumpkin

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 pounds pork loin boneless trimmed cut into 1/2-inch pieces
• 28 ounce canned tomatoes diced undrained canned
• 0.8 cup celery finely chopped
• 3 cups extra wide egg noodles cooked uncooked
• 10 ounce whole-kernel corn frozen
• 2 teaspoons rubbed sage dried
• 14.5 ounce less-sodium chicken broth fat-free canned
• 6 tablespoons flat-leaf parsley fresh chopped
• 1 tablespoon olive oil 
• 1 cup onion finely chopped
• 2 teaspoons orange rind grated
• 4 cups pumpkin fresh cubed peeled ()
• 1 cup bell pepper red finely chopped
• 1 teaspoon salt 

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over high heat.
2. Add pork; cook 4 minutes or until browned, stirring occasionally.
3. 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.
4. Serve over noodles; sprinkle with parsley.