Pumpkin Chowder

Name: Pumpkin Chowder
Total time: 1 h
Yield: 8
Ingredients: 3 tbsp. extra-virgin olive oil; 2 leeks; 3 large Garlic cloves; 2 medium bell peppers; 2 1/4 lb. pumpkin; 1 1/2 tsp. chopped fresh majoram; 1/4 tsp. crushed red pepper; 2 bay leaves; 1/4 tsp. salt; 1/4 tsp. Freshly ground black pepper; 1 1/4 c. frozen corn; 6 c. vegetable broth

Published: Aug 21, 2009

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pumpkin chowder in a white pumpkin shaped serving bowl and some in a white bowl next to it

Marcus Nilsson

Yields:

Total Time:

1 hr

Cal/Serv:

146

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

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Ingredients

3 Tbsp. extra-virgin olive oil
2 leeks
3 large Garlic cloves
2 medium bell peppers
2 1/4 lb. pumpkin
1 1/2 tsp. chopped fresh majoram
1/4 tsp. crushed red pepper
2 bay leaves
1/4 tsp. salt
1/4 tsp. Freshly ground black pepper
1 1/4 cups frozen corn
6 cups vegetable broth

Directions

1. Step 1Heat 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.

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