Recipe for Fiery Tomato and Ginger Pumpkin Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 cup thinly sliced scallions
2 tsp grapeseed oil
1/2 tbl minced ginger root
1/2 tbl minced garlic
1 tbl minced fresh hot Chile, or to taste
14 oz diced canned tomatoes and their juice
2 tsp sugar
5 cup boiling vegetable stock or water
2 lb pumpkin or winter squash, peeled, seeded,
and cut into 1/2-inch cubes
Instructions:
Instructions: Makes 6 servings

This soup can be very spicy. If your palate doesnt 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

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