Pumpkin and Tomato Bisque
Pumpkin and Tomato Bisque recipe
whole, with juices
fresh or canned
sweet red bell peppers
puree as garnish, optional
or 4 cups
puree or canned
- In a 10-inch skillet, melt the butter or heat oil over medium- low.
Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
- 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.
- Add the tomato-pumpkin purée to the stock.
Season with thesalt.
Reheat, and serve very hot, garnished with red pepper purée if desired.