Roasted Pumpkin and Tomato Chowder

READY IN: 1hr 15mins
Recipe by English_Rose

Pumpkin, tomatoes chili combine to make a satisfying warm textured soup.

Top Review by karen in tbay

Doubled the recipe but instead of 15 cups broth we used 8 cups because we wanted a thicker soup. I was looking for ways to use the bounty of the garden and this recipe is a keeper and so easy to whip up.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F.
  2. Place the pumpkin, tomatoes and garlic in a large deep roasting tin.
  3. Season well with salt and pepper, drizzle over the oil and roast for 30 mins until the pumpkin feels tender when pierced with a knife.
  4. Sprinkle over the chili peppers, ginger and sugar then pour over the hot broth.
  5. Return to the oven for 20 minutes.
  6. Puree roughly with a potato masher or blitz with a hand held blender, depending on how smooth you want it.
  7. Serve.

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