| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Appetizers, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 3 | tb | Butter OR |
| 3 | tb | Mild vegetable oil (corn) |
| 1 | Large onion, chopped | |
| 3 | c | Chicken stock (3-4 cups) |
| 28 | oz | Can Whole tomatoes w/ juices |
| 1 | tb | 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 |
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 as a first course. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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