I think it was the garlic, but here is the story:

Pureed two onions and three big cloves of garlic together in the
cuisinart, saute'd them in olive oil with a bay leaf, a little aleppo
pepper, salt and white pepper. When the bottom layer got heated, it turn
the hideous shade of green I associate with the spray on stuff they put
on when seeding a lawn...a kind of electric but faded fake moss green.
As everything heated, not merely hung out near the bay leaf, the whole
mess turned that color and remained bitter bitter despite cooking it
down and cooking it down.
I added broth and chunks of roasted pumpkin nand simmered over half an
hour and it was a green and nasty tasting as ever. I've never
seen/tasted anything like it. I ended up floating the pumpkin out,
rinsing it off and starting it in broth and chucking the Irish onion
bits.
The onions and garlic seemed like good normal stuff when chopped up. The
garlic was "new crop" from this fall.
Any bright ideas? I cooked it in my usual AllClad soup pot.
blacksalt