Pumpkin Chowder

Serves: 8

Make bowls of pumpkin chowder for guests at a fall party.

Yield: Yield: 8 bowls
Prep Time:
Cook Time:
Total Time:


3 tablespoons extra-virgin olive oil
2 leeks
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
2 bay leaves
1/4 teaspoon salt
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.

Source: countryliving.com

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