Pumpkin and tomato bisque (hh)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter OR |
| 3 | tablespoons | Mild vegetable oil (corn) |
| 1 | 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 |
| Salt to taste | ||
| Red Pepper Puree garnish OPT | ||
Directions
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.