Fall is coming!

Ah. There is nothing like waking up to that crisp, cool fall air! I honestly think fall might be my favorite season, warm in the day, cool at night. It would be even better if Michigan went spring, summer, fall, spring, summer and skip over that whole gross snow season but I digress.
So fall and that great soup I promised. Four words: Leah's Pumpkin Corn Chowder. Got this recipe from my longtime choir director's wife and it is amazing. It's seriously like fall in a bowl.

*Disclaimer: For some reason I grabbed the cinnamon and put it in this picture... there is no cinnamon in this :) *

If this doesn't look like a bowl full of goodness I don't know what is! I know what you are thinking "Pumpkin in soup??" But I swear it's great and it's super healthy for you! Pumpkin is packed with vitamins/nutrients/all that good stuff you need. Throw in some leeks, carrots and potatoes and you got yourself a meat free masterpiece. Very easy to go all vegetarian and use veggie broth instead of chicken broth. 
This soup is a 30 minutes wonder. Saute veggies, add broth, bring to boil add potatoes and spices. Cook potatoes, add the pumpkin, frozen corn and a little bit of milk and bam! Done! So if you are looking for a healthy fall soup, I would strongly suggestion you consider adding this to your repertoire!

As for an activity update, I swear this weekend I'm getting bike cables! Yes, because if I don't Cindy will get our her big stick, second because I do really want to! My winter goal is to get the 5K distance down pat, maybe even the 10K so I can do the RiverBank Run and a couple other little races to get them under my belt. I would LOVE to be able to do the 25K since that's over a half marathon but yeaaa don't think that's going to happen :) I'll be happy with the 10K though since that's half the distance. Orlando 2014 here we come! 
*Oops! Forgot to add the recipe!*

Pumpkin Corn Chowder

Originally from Leah Ivory

2 medium to large leeks, washed and chopped (I use more leeks)

¼ cup of Olive Oil

3 carrots

10 cups chicken or vegetable stock

3-4 potatoes diced (I like lots of potatoes, so I add a bit more)

1 teaspoon salt

Lots of pepper

¼ teaspoon cloves

Cayenne pepper to taste (Usually a dash in the whole pot for me, really bland without this)

29 oz can of pumpkin puree

½ cup milk or cream

2 cups frozen corn

Wash and chop leeks. Sauté leeks and chopped carrots in olive oil for 15 minutes or until soft. Add stock and bring to a boil. Add potatoes, salt, pepper, cloves and cayenne pepper. Simmer for 30 minutes or until potatoes are tender. Add pumpkin, thinned with soup in necessary, milk and corn. Simmer till warm.

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