Pumpkin And Tomato Bisque (hh)

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Title: PUMPKIN AND TOMATO BISQUE (HH)
Categories: Appetizers, Soups, Vegetables
Yield: 8 servings

3 T Butter OR
3 T Mild vegetable oil (corn)
1 Large onion, chopped
3 c Chicken stock (3-4 cups)
28 oz Can Whole tomatoes w/ juices
1 T Maple syrup or honey
4 c Freshly made pumpkin OR
4 c Fresh butternut puree OR
4 c Canned pumpkin puree
Salt to taste
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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