Roasted Pumpkin and Tomato Chowder
Aug 25th, 2010 | By admin | Category: Featured, Garlic, Ginger, Recipes, Soups and StewsIs it beginning to seem a little like fall out there? It is in our kitchen anyways. This is one of my favorite seasons to cook to, and soups and chowders like this Roasted Pumpkin and Tomato Chowder are a big reason why. This can also be made with winter squash such as butternut.
Ingredients:
1 3/4 lbs 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 chopped
2 teaspoons ground ginger
1 teaspoon dark brown sugar
7 1/2 cups chicken or vegetable broth, hot
salt & freshly ground black pepper
Directions:
1) Place the pumpkin, tomatoes and garlic in a roasting tin. Drizzle with olive oil and salt and pepper, and roast for about 30 minutes in a 400 degree oven. If the pumpkin isn't tender, cook for a few more minutes.
2) Add the chili peppers, ginger, sugar and broth, and cook for another 20 minutes.
3) Puree or mash up with a potato masher (depending on what consistency you're looking for).
4) Enjoy!
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