Fiery Tomato and Ginger Pumpkin Soup
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
and cut into 1/2-inch cubes
Salt to taste
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.