Serves 6
Preparation time is 15 minutes, cooking time 30 Minutes
Ingredients
- 2 red bell pepper, roasted, peeled, stem, seed and cut into ½ pieces
- 2 tablespoon olive oil – (30ml)
- 1 ½ pounds boneless, skinless chicken thighs, diced – (680grams)
- 3 leeks, white parts only
- 1 (2 pound) pumpkin, peeled, seeded, cut into 1 inch chunks – (900grams)
- 3 tablespoon all-purpose flour – (45ml)
- 2 teaspoon ground cumin – (10ml)
- 1 teaspoon salt – (5ml)
- ½ teaspoon fresh ground pepper – (2.5ml)
- 2 ½ cups chicken broth – (625ml)
- 1 ear of corn, kernels removed – 1 cup – (250ml)
- 1 tablespoon fresh oregano leafs – (15ml)
- 1 tablespoon fresh baby thyme – (15ml)
- ½ cup crème fraiche – (125ml)
Directions
- Heat oil in a large sauce pot or Dutch oven and brown chicken pieces, remove chicken and keep warm.
- Add leeks and pumpkin in same pot and sauté for 5 minutes. Add flour, cumin, salt and pepper and cook for 2 minutes. Add corn, peppers, chicken, broth, oregano and thyme bring the soup to a boil. Cover and simmer for 30 minutes.
- Ladle into bowls and garnish with sour cream.