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Title: Fiery Tomato And Ginger Pumpkin Soup Categories: Veglife1 Yield: 6 servings 1 c Thinly sliced scallions 2 ts Grapeseed oil 1 1/2 tb Minced ginger root 1 1/2 tb Minced garlic 1 tb Minced fresh hot Chile; or -to taste 14 oz Diced canned tomatoes and -their juice 2 ts Sugar 5 c Boiling vegetable stock or -water 2 lb Pumpkin or winter squash; -peeled, seeded, And cut into 1/2-inch cubes Salt to taste 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" Recipe by: Veggie Life Magazine, November 1998, page 49 Converted by MM_Buster v2.0l. |