Pumpkin and Tomato Bisque (Hh)

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.