Roasted Pumpkin and Tomato Chowder
Ingredients
- 1 34 lbs butternut squash or 1 34 lbs pumpkin, peeled, deseeded and cubed ⓘ
- 1 18 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 12 cups chicken broth or 7 12 cups vegetable broth, hot ⓘ
- salt & freshly ground black pepper ⓘ
Instructions
- Preheat the oven to 400F.
- Place the pumpkin, tomatoes and garlic in a large deep roasting tin.
- 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.
- Sprinkle over the chili peppers, ginger and sugar then pour over the hot broth.
- Return to the oven for 20 minutes.
- Puree roughly with a potato masher or blitz with a hand held blender, depending on how smooth you want it.
- Serve.
Nutrition & Diet Analysis (per serving)
509
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).