Warming Winter Pumpkin Corn Chowder

All the summer fun is over now and it is time to think about the holiday season that is coming. One of the things I love about winter is the tasty soup that just seems to taste better when it is cold than on the hot summer days.

Soup is also a very good stand by in the holiday rush when there is little time to cook. So here is a tasty recipe for you to try. I you want to get even more tasty homemade soup recipes you can go to: Homemade Soup Recipes on my Hubpages Hub.

Ingredients:
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• 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

Method

1. Put olive oil in a large soup pot or Dutch oven over medium heat.
2. Add the leeks and cook until tender, about 4 or 5 minutes, stirring often.
3. Add the garlic and cook for 1 minute more, stirring constantly.
4. 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.
5. 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.
6. Remove the bay leaves and serve hot.

Will serve 4.

Well, do me a favor and try this recipe and let me know what you think about it and if your family enjoyed it. I am sure one can never have too many Homemade Soup Recipes.