October 15

Pumpkin Corn Chowder

3  comments

0 Flares Twitter 0 Facebook 0 Google+ 0 StumbleUpon 0 Pin It Share 0 Email -- Reddit 0 Filament.io 0 Flares ×

Pumpkin Corn Chowder

3 Tbsp extra virgin olive oil
2 leeks, cleaned and chopped
3 garlic cloves, finely chopped
2 medium bell peppers, chopped
2 1/4 lb. cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tsp chopped fresh marjoram
1/4 tsp crushed red pepper
2 bay leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/4 cup fresh or frozen corn kernels
6 cups vegetable broth

Put olive oil in a large soup pot or Dutch oven over medium heat.
Add the leeks and cook until tender, about 4 or 5 minutes, stirring often.
Add the garlic and cook for 1 minute more, stirring constantly.
Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes.
Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers.
Remove the bay leaves and serve hot.
Will serve 4.


Tags

fall recipes, pumpkin, soup


You may also like

Fluffy Easter Dip

Fluffy Easter Dip
Leave a Reply

Your email address will not be published. Required fields are marked

CommentLuv badge

  1. This sounds like wonderful blend of pumpkin with the corn chowder we love – thank you
    And the weather is chilling down which makes chowders take so much better

  2. I’ve never seen a recipe like this before, and we really love pumpkin. I’m going to have to give this one a try. Thanks for posting.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Get in touch

Name*
Email*
Message
0 of 350
0 Flares Twitter 0 Facebook 0 Google+ 0 StumbleUpon 0 Pin It Share 0 Email -- Reddit 0 Filament.io 0 Flares ×