Roasted Pumpkin and Tomato Chowder

English_Rose's Note:

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

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 ¾ lbs butternut squash or 1 ¾ 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 ½ cups chicken broth or 7 ½ 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.

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.