Pumpkin Leek and Chicken Chowder

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

1. Heat oil in a large sauce pot or Dutch oven and brown chicken pieces, remove chicken and keep warm.
2. 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.
3. Ladle into bowls and garnish with sour cream.