Sautéed leeks, garlic, and bell peppers mingle in this satisfyingly chunky pumpkin chowder which gets its heady aroma from marjoram and bay leaves.
• 3 tablespoon(s) extra-virgin olive oil
• 2 Leeks, trimmed of tough green tops and chopped
• 3 large garlic cloves, finely chopped
• 2 medium bell peppers, chopped
• 2 1/4 pound(s) Pumpkin, peeled, seeded, and cut into 1/2- by 1-inch-think pieces
• 1 1/2 teaspoon(s) chopped fresh majoram
• 1/4 teaspoon(s) crushed red pepper
• 2 bay leaves
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground black pepper
• 1 1/4 cup(s) frozen corn
• 6 cup(s) vegetable broth
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1. 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.
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