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Pumpkin & tomato bisque

Yield: 8 Servings

Ingredients:

• 3 tb Butter OR
• 1 ea Large onion chopped
• 28 oz Can Whole tomatoes w/ juices
• 4 c Freshly made pumpkin OR
• 4 c Canned pumpkin puree
• 1 x Red Pepper Puree garnish OPT
• 3 tb Mild vegetable oil (corn)
• 3 c Chicken stock (3-4 cups)
• 1 tb Maple syrup or honey
• 4 c Fresh butternut puree OR
• 1 x Salt to taste

Instructions:

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

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