Pumpkin And Tomato Bisque (Hh) Recipe

Step 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.

Step 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.

Step 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.

Things You'll Need

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

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