Fiery Ginger Pumpkin Tomato Soup Recipes

FIERY GINGER PUMPKIN TOMATO SOUP

Fiery Ginger Pumpkin Tomato Soup image

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.

Provided by mliss29

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

In a large pot, heat oil.
Add leeks and saute over medium-high heat.
Add ginger & garlic. Saute until fragrant, about 2 minutes.
Stir in tomatoes & honey. Simmer 15 minutes.
Stir in broth, pumpkin & salt.
Bring to a boil, reduce heat and simmer until pumpkin is tender.
Adjust seasoning and serve.
Variation: Mince 1 jalapeno pepper and add with the garlic and ginger.

Nutrition Facts : Calories 93.8, Fat 2.6, SaturatedFat 0.4, Sodium 8.4, Carbohydrate 18.1, Fiber 1.9, Sugar 7.3, Protein 2.4

SPICY TOMATO SOUP

Spicy Tomato Soup image

After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.

Provided by njmom

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 bay leaves
1 tablespoon all-purpose flour
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
½ teaspoon ground turmeric
1 tablespoon Indian chili powder
½ cup water, or as needed
1 (28 ounce) can tomato puree
1 tablespoon white sugar
salt to taste
⅓ cup heavy cream or half-and-half

Steps:

Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
Remove bay leaves and serve with cream if desired.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 10 g, Fiber 3.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 627.4 mg, Sugar 9.3 g

PUMPKIN AND TOMATO SOUP

Pumpkin and Tomato Soup image

This soup is a great change from most Pumpkin soups which include cream, it is still a great creamy soup just without the cream!!

Provided by Sarah

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg pumpkin
1 1/2 liters chicken stock
1/2 cup tomato paste
1 onion, peeled and diced
2 teaspoons garlic, crushed
2 teaspoons ginger, grated or finely chopped
2 teaspoons basil
black pepper

Steps:

Peel and chop pumpkin.
In a large pot add pumpkin, and also all other ingredients, with the exception of the black pepper.
Bring the soup to the boil and simmer for approx 30 minutes or until pumpkin is tender.
Remove from the heat and puree soup until smooth in food procesor or blender, stir in black pepper and serve.

Nutrition Facts : Calories 245.7, Fat 5, SaturatedFat 1.4, Cholesterol 11.4, Sodium 806.6, Carbohydrate 39.8, Fiber 3.3, Sugar 14.6, Protein 13.9

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