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Ingredientes
- 1 c. thinly sliced scallions
- 2 tsp grapeseed oil
- 1 1/2 Tbsp. chopped ginger root
- 1 1/2 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh warm Chile, or possibly to taste
- 14 ounce diced canned tomatoes and their juice
- 2 tsp sugar
- 5 c. boiling vegetable stock or possibly water
- 2 lb pumpkin or possibly winter squash, peeled, seeded, and cut into 1/2-inch cubes Salt to taste
Direcciones
- Makes 6 servings
- This soup can be very spicy. If your palate doesn't have asbestos properties, reduce the amount of chile or possibly seed before chopping.
- 1. In a large nonstick pot, briefly saute/fry scallions in oil, over medium-high heat. Add in ginger, garlic, and chile, and cook, stirring constantly, for 2 min. Stir in tomatoes and sugar. Bring to a boil, then lower heat to medium-low and simmer for 15 min.
- 2. Stir in stock, pumpkin, and salt. Bring to a boil over high heat, then reduce heat to medium and simmer till pumpkin is tender, about 20 min.
- VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 15 | 19% |
| Total Fat 1.75g | 2% |
| Saturated Fat 0.22g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 888mg | 37% |
| Potassium 543mg | 16% |
| Total Carbs 15.53g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.49g | 4% |
| Protein 2.02g | 3% |
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