Fiery tomato and ginger pumpkin soup

6 servings

Ingredients

Quantity Ingredient
1 cup Thinly sliced scallions
2 teaspoons Grapeseed oil
1½ tablespoon Minced ginger root
1½ tablespoon 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

Directions

Makes 6 servings

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

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.

VEGAN

PER SERVING: 95 CAL (20% from fat), 3g PROT, 2g FAT, 19g CARB. 685mg SOD, 0mg CHOL, 4g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 49 Converted by MM_Buster v2.0l.

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