Pumpkin Chowder Recipe from Ricky Eisen, President and Founder of Between the Bread, Manhattan’s premier café and corporate catering company for more than 35 years.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks and cook until very soft, about 5 minutes.
Add the garlic and cook for about 2 minutes. Stir in the bell peppers; reduce the heat to medium-low, and cook until the peppers soften, about 8 more minutes.
Add the broth, corn, marjoram, crushed red pepper, salt, black pepper, pumpkin, and bay leaves, and cook until the pumpkin is tender, about 30 minutes.