• Fiery Tomato And Ginger Pumpkin Soup

    0 votes


    • 1 c. thinly sliced scallions
    • 2 tsp grapeseed oil
    • 1 1/2 Tbsp. chopped ginger root
    • 1 1/2 Tbsp. chopped garlic
    • 1 Tbsp. chopped fresh warm Chile, or possibly to taste
    • 14 ounce diced canned tomatoes and their juice
    • 2 tsp sugar
    • 5 c. boiling vegetable stock or possibly water
    • 2 lb pumpkin or possibly winter squash, peeled, seeded, and cut into 1/2-inch cubes Salt to taste


    1. Makes 6 servings
    2. This soup can be very spicy. If your palate doesn't have asbestos properties, reduce the amount of chile or possibly seed before chopping.
    3. 1. In a large nonstick pot, briefly saute/fry scallions in oil, over medium-high heat. Add in ginger, garlic, and chile, and cook, stirring constantly, for 2 min. Stir in tomatoes and sugar. Bring to a boil, then lower heat to medium-low and simmer for 15 min.
    4. 2. Stir in stock, pumpkin, and salt. Bring to a boil over high heat, then reduce heat to medium and simmer till pumpkin is tender, about 20 min.
    5. VEGAN

    Similar Recipes

    Leave a review or comment