Toss pumpkin cubes with 1 tablespoon olive oil. Roast in a 400 degree oven until beginning to soften and edges are beginning to brown, about 20-30 minutes. Remove from oven, sprinkle with chipotle chili powder and toss to combine.

Char the bell peppers and jalapenos until the skin is completely blackened on all sides on top of a gas flame or under the broiler. Place peppers in a plastic bag and let rest for 10-15 minutes. Remove from bag and peel the peppers. Seed peppers and cut into ¼ inch pieces.

Wash leeks thoroughly. Slice the white and light green parts only of the leek into thin slices.

In a large pan, sauté leeks in 2 tablespoons olive oil until softened. Add the flour, cumin, paprika, and chili powder and cook, stirring to combine, for 1-2 minutes.

Add the broth, and whisking to combine, bring to a boil. Turn heat to low and add the pumpkin, peppers, corn, and oregano. Let simmer on low for about 15 minutes until pumpkin is tender.

Salt and pepper to taste.