| 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
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”