Fiery Ginger Pumpkin Tomato Soup

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: 1 hr
• 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.