MN, quick: can i bake chillis? And do I want to?

[aNoteToFollowSo]

Hello, would be very grateful for advice from some experienced MN cooks.

I'm making a pumpkin chili soup for supper, making it up as I go along. So I've popped some pumpkin, onion, garlic and thyme into the oven to roast slowly. I intend to blend up those ingredients with chilli's, stock and a bit of cream.

But I'll have to get the frying pan out just to fry the chillis before I blend them into the soup. 'Twould be so much easier just to chuck them into the roasting pan with the pumpkin etc. But can I do this? Will I enhance the taste of the chillis or just burn them?

I've looked on the internet but all I can find are guides to charring chillis under a grill. and then peeling them. Which would be even more faff than frying them.

So please tell me wise MNers, can I throw my red chillis into the oven? They're quite big as red chillis go - about the size of my ring fine (not the teeny, super-fiery ones).

Thanks in advance for any advice you can give me.

I do.

Of course, they'll be fine.

Roasted chillis are lovely. I roast them whole and then slice in half to deseed, they are great as a pizza topping.

I love you all. And MN. Thank you, just what I needed to know.

Can I safely leave them in the oven for about half an hour? Or do I need to watch they aren't burning in that time?

I'd cover them, then you won't need to worry about burning.

Just bung them in the same pan as the rest of the stuff.

Thank you all again. I've learned a new trick. And I can report that the soup was delicious.

But one more question:

I just blended in some fresh ginger when I blended all the roasted ingredients and the stock. Would I able to roast a knob of ginger as well? I often fry off garlic, ginger, onion but I have never roasted it. Same questions as for the chili: is it nice? Will it burn?