Roasted Pumpkin and Tomato Chowder

Ingredients

• 1 3/4 lbs butternut squash or 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 vegetable broth, hot
• salt & freshly ground black pepper

Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   Place the pumpkin, tomatoes and garlic in a large deep roasting tin.

3. 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. 4

   Sprinkle over the chili peppers, ginger and sugar then pour over the hot broth.

5. 5

   Return to the oven for 20 minutes.

6. 6

   Puree roughly with a potato masher or blitz with a hand held blender, depending on how smooth you want it.

7. 7

   Serve.