Yield: 8 servings
|3 tablespoons||Butter OR|
|3 tablespoons||Mild vegetable oil (corn)|
|1 \N||Large onion, chopped|
|3 cups||Chicken stock (3-4 cups)|
|28 ounces||Can Whole tomatoes w/ juices|
|1 tablespoon||Maple syrup or honey|
|4 cups||Freshly made pumpkin OR|
|4 cups||Fresh butternut puree OR|
|4 cups||Canned pumpkin puree|
|\N \N||Salt to taste|
|\N \N||Red Pepper Puree garnish OPT|
1. In a 10-inch skillet, melt the butter or heat oil over medium-low heat. Add the onion and saute slowly, stirring often, until limp but not brown, 6-7 minutes. Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree. Add the pumpkin, and buzz again.
Strain the stock, and add the strained-out onions to the processor.
Buzz again, and, if an extra smooth soup is desired, put through a power strainer. 3. Add the tomato-pumpkin puree to the stock.
Season with the salt. Reheat, and serve very hot, garnished with red pepper puree if desired. Serves 8-10 as a first course.