<http://schema.org/recipeInstructions>
" Roast the peppers: Preheat oven to broil. Place the red peppers and jalape\u00F1os on a baking sheet and cook under the broiler, turning occasionally, until the skins blacken, about 10 minutes. Seal the charred peppers in a plastic bag for 10 to 12 minutes. Peel, stem, seed, and cut peppers into 1/2-inch pieces. Set aside. Make the soup: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and keep warm. Add the leeks and pumpkin and saut\u00E9 for about 5 minutes. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil. Reduce heat to low and simmer, about 30 minutes. Garnish with sour cream if desired and serve hot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26662/pumpkin-chicken-chowder-3417/?src=shelter_footer>