Roasted Pumpkin and Tomato Chowder

Submitted by English_Rose

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

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 793.78 g butternut squash or 793.78 g pumpkin, peeled, deseeded and cubed
• 510.29 g tomatoes, quartered
• 2 garlic cloves, quartered
• 4.92 ml olive oil
• 2 red chili peppers, desseded and roughly chopped
• 9.85 ml ground ginger
• 4.92 ml dark brown sugar
• 1774.42 ml chicken broth or 1774.42 ml vegetable broth, hot
• salt & freshly ground black pepper

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.

Reviews

[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.