Talk about a different way to use pumpkin. I love a hearty soup, so bisque recipes aren’t what I run to make. Those are typically the recipes I find when looking for a soup to make with pumpkin. I was happy to find this idea instead. Sometimes it just takes being kicked out of your pumpkin comfort zone to start thinking outside the box.
- 3 Tbsp extra virgin olive oil
- 2 leeks, cleaned and chopped
- 3 garlic cloves, finely chopped
- 2 medium bell peppers, chopped
- 2¼ lb. cooking pumpkin peeled, seeded, and cut into ½ inch pieces
- 1½ tsp chopped fresh marjoram
- ¼ tsp crushed red pepper
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1¼ 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.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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