Fiery Tomato and Ginger Pumpkin Soup
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

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. 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.

About


This soup can be very spicy. If your palate doesn't have asbestos properties, reduce the amount of chile or seed before chopping.