Make bowls of pumpkin chowder for guests at a fall party.
|3 tablespoons||extra-virgin olive oil|
|3||large garlic cloves, minced|
|2||medium green bell peppers seeded and cut into bite sized cubes|
|2 1/4 pounds||pumpkins, seeded, peeled and cut into bite size cubes|
|1 1/2 teaspoons||chopped fresh marjoram|
|1/4 teaspoon||crushed red pepper flakes|
|1/4 teaspoon||freshly ground black pepper|
|1 1/4 cups||frozen corn|
|6 cups||vegetable broth|
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.