Roasted Pumpkin and Tomato Chowder

• 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

1. Preheat the oven to 400F.
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.

butternut, tomatoes, garlic, olive oil, red chili peppers, ground ginger, brown sugar, chicken broth, salt

Taken from www.food.com/recipe/roasted-pumpkin-and-tomato-chowder-390764 (may not work)