Ginger Pumpkin Tomato Soup

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Ginger Pumpkin Tomato Soup

Zesty, earthy, and oh-so-savory, this veggie soup is what your body craves on cold wintry nights. Pair it with warm, crusty bread and a light salad for a dinner that's packed with vitamins and nutrients.

Ingredients

  • 1 Tablespoon olive oil
  • 1 cup leeks, chopped
  • 1 small jalapeño, seeded and chopped, optional
  • 1 Tablespoon fresh ginger, minced
  • 1 14-oz. can diced tomatoes
  • 1 Tablespoon fresh garlic, minced
  • 1 Tablespoon honey
  • 5 cups vegetable broth
  • 2 pounds organic pumpkin or winter squash, peeled, seeded, and diced in ½-inch cubes
  • Salt, to taste
  • Crème fraiche, optional, for serving
  • Chopped parsley, optional, for serving
  • Chili crisp, optional, for serving

Instructions

In a large soup or stock pot, heat the olive oil over medium. Add the leeks and jalapeño (if using) and sauté over medium-high heat for a few minutes, then add the ginger and garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes and honey, and simmer for 15 minutes. Stir in the broth, pumpkin, and salt to taste. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 30 minutes.

Using an immersion blender (or in batches using a countertop blender), puree the soup until smooth. Add more salt if needed and dish into bowls. If desired, add a swirl of crème fraiche to the soup, sprinkle with chopped parsley, and drizzle with chili crisp oil.