Fiery Ginger Pumpkin Tomato Soup

Submitted by mliss29

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

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.