Fiery Ginger Pumpkin Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was the weekly recipe from Lakewinds Whole Food Co-op in Minnetonka, Minnesota in (I think) 1999. I'm guessing on the cooking time as I don't have it written down. This isn't actually vegan unless you omit or replace the honey (brown rice syrup might be nice), but I can't figure out how to go back and edit the categories. Sorry about that. Ingredients:
1 tablespoon olive oil |
1 cup leek, diced |
1 tablespoon fresh ginger, minced |
1 (14 ounce) can tomatoes, diced |
1 tablespoon garlic, minced |
1 tablespoon honey |
5 cups vegetable broth |
2 lbs fresh pumpkin, peeled, seeded, and diced |
salt |
Directions:
1. In a large pot, heat oil.
2. Add leeks and saute over medium-high heat.
3. Add ginger & garlic. Saute until fragrant, about 2 minutes.
4. Stir in tomatoes & honey. Simmer 15 minutes.
5. Stir in broth, pumpkin & salt.
6. Bring to a boil, reduce heat and simmer until pumpkin is tender.
7. Adjust seasoning and serve.
8. Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.
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