Yield: 8 Servings
|3 tablespoons||Butter or corn oil|
|1 \N||Large onion, chopped|
|1 tablespoon||Tamari/shoyu soy sauce|
|1 \N||Ripe tomato, diced|
|4 cups||Chicken or vegetable stock|
|4 cups||Fresh pumpkin puree OR|
|4 cups||Fresh butternut puree OR|
|4 cups||Canned pumpkin puree|
|1 tablespoon||Maple syrup or honey|
|\N \N||Salt and pepper to taste|
|1 \N||Bunch broccoli|
|¼ cup||(to 1/2c) whipping cream|
Cut the tops of the broccoli into small flowerets; julienne the stems into strips roughly ¼ x 1 inch. 1. In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and saute slowly until almost limp but not brown, about 6 to 7 minutes. Add the tamari/shoyu soy sauce and the tomato. Cook, stirring often, until the tomato's juice has evaporated, about 5 minutes.
2. Transfer the saute to a soup pot. Deglaze the saute pan with a little of the stock, and add the pan contents, plus the remainder of the stock, to the soup pot. Add the pumpkin or squash puree, the maple syrup or honey, salt, and a touch of freshly ground black pepper. Heat, stirring often.
3. Separately, in a small pot with a tightly fitting lid, steam the broccoli flowerets and stems until tender-crisp (they should be a bright green), about 3 to 4 minutes. 4. Stir the steamed broccoli into the soup, then stir in the cream.
Let the soup cook over low heat, stirring occasionally, until hot and the flavors have blended, 8 to 10 minutes. Do not let the soup boil.
Serves 8 as a first course. By adding some diced cooked potatoes with the broccoli it will serve 4 as an entree.