| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegan | Veglife1 | 6 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <[email protected]> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 49 Converted by MM_Buster v2.0l.
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