Roasted Pumpkin and Tomato Chowder

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

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 3⁄4 lbs  butternut squash or 1 3⁄4 lbs pumpkin, peeled, deseeded and cubed
• 1 1⁄8 lbs tomatoes, quartered
• 2  garlic cloves, quartered
• 1  teaspoon olive oil
• 2  red chili peppers, desseded and roughly chopped
• 2  teaspoons ground ginger
• 1  teaspoon dark brown sugar
• 7 1⁄2 cups chicken broth or 7 1⁄2 cups 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.