Pumpkin and tomato bisque (hh)

Yield: 8 servings

Measure Ingredient
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.

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