Fiery Tomato and Ginger Pumpkin Soup

Ingredients

1 cup thinly sliced scallions

2 teaspoons grapeseed oil

1 1/2 tablespoons minced ginger root

1 1/2 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 2 pounds pumpkin or winter squash, peeled, seeded,

and cut into 1/2-inch cubes

Salt to taste

Preparation

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.

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.