Pumpkin Chowder

Pumpkin Chowder

3 tablespoons olive oil

2 leeks, trimmed and chopped

3 large garlic cloves, finely chopped

2 medium red peppers, chopped

2 1/4 pounds pumpkin, peeled, seeded, and cut into 1-inch-thick pieces

seeds from the pumpkin

1 1/2 teaspoons chopped fresh marjoram

1/4 teaspoon crushed red pepper

2 bay leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups frozen corn

6 cups vegetable broth

1.    Heat olive oil in a large pot or Dutch oven over medium heat.

2.    Add leeks and cook until very soft, about 5 minutes.

3.    Add garlic and cook for about 2 minutes.

4.     Stir in red peppers, reduce heat to medium-low, and cook until peppers soften about 8 more minutes.

5.    Add the remaining ingredients, except the pumpkin seeds and cook until pumpkin is tender about 30 minutes.

6.  In a cast iron skillet saute the pumpkin seeds on low heat until they are golden brown.

7.  Ladle soup into a bowl and garnish with toasted pumpkin seeds and extra fresh marjoram.