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[edit] Ingredients
1 |
cup thinly sliced scallions |
2 |
teaspoons grapeseed oil |
1 ½ |
tablespoons minced ginger root |
1 ½ |
tablespoons minced garlic |
1 |
tablespoon minced fresh hot Chile, or to taste |
14 |
ounces diced canned tomatoes and their juice |
2 |
teaspoons sugar |
5 |
cups boiling vegetable stock or water |
2 |
pounds pumpkin or winter squash, peeled, seeded, |
and cut into 1/2-inch cubes |
|
Salt to taste |
[edit] Preparation
Step 1 |
In a large nonstick pot, briefly saute scallions in oil, over medium-high heat. Add ginger, garlic, and chile, and cook, stirring constantly, for 2 minutes. Stir in tomatoes and sugar. Bring to a boil, then lower heat to medium-low and simmer for 15 minutes. |
Step 2 |
Stir in stock, pumpkin, and salt. Bring to a boil over high heat, then reduce heat to medium and simmer until pumpkin is tender, about 20 minutes. |
[edit] About Fiery Tomato and Ginger Pumpkin Soup
This soup can be very spicy. If your palate doesn't have asbestos properties, reduce the amount of chile or seed before chopping.
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