Pumpkin Chowder Recipe

Name: Pumpkin Chowder Recipe
Ingredients: 3 tablespoons extra-virgin olive oil; 2 leeks, trimmed of tough green tops and chopped; 3 large garlic cloves; 2 medium bell peppers, chopped; 2 1/4 pounds pumpkin, seeded, cut into 1/2 by 1 inch thick pieces; 1 1/2 teaspoons chopped fresh marjoram; 1/4 teaspoon crushed red peppers; 2 bay leaves; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cups frozen corn; 6 cups vegetable broth

12 ingredients

6 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 leeks, trimmed of tough green tops and chopped
3 large garlic cloves
2 medium bell peppers, chopped
2 1/4 pounds pumpkin, seeded, cut into 1/2 by 1 inch thick pieces
1 1/2 teaspoons chopped fresh marjoram
1/4 teaspoon crushed red peppers
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups frozen corn
6 cups vegetable broth

Directions

1

Heat olive oil in a large pot or Dutch oven over medium heat
2

Add leeks and cook until very soft, about 5 minutes
3

Add garlic and cook for about 2 minutes
4

Stir in green peppers; reduce heat to medium-low
5

Cook until peppers soften, about 8 more minutes
6

Add the remaining ingredients and cook until pumpkin is tender, about 30 minutes.