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    from "Dairy Hollow House Soup & Bread Cookbook" by Crescent Dragonwagon

    Delicious, rich, elegant, and a majestic orange-red. Hard to believe it, but there's no cream in this wonder! We served this soup at the First Eureka Bank's Christmas party, and they were dubious when they read it on the menu – but loved it without exception. I mean those soup cups were scraped clean!
    The soup freezes beautifully, in case you were thinking of preparing the soup ahead of time for the holidays.

    Serves 8 to 10 as a Starter.

    3 to 4 tablespoons butter or mild vegetable oil, such as corn or peanut
    1 large onion, chopped
    3 to 4 cups chicken stock or vegetable stock
    1 can (28 ounces) whole tomatoes with their juices
    1 tablespoon maple syrup or honey
    4 cups canned pumpkin purée
    Salt to taste

    Print recipe

    1. In a 10-inch skillet, melt the butter or heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes. Stir in 3 cups of the 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 purée. 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 purée to the stock. Season with the salt. Reheat, and serve very hot.

    Make it Vegetarian & Gluten-free
    Product nutrition and information
     Quantity Ingredients Est.Price
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
      FreshDirect Chicken Stock - $3.49/ea
      Muir Glen Organic Whole Peeled Tomatoes - $2.69/ea
      Libby's 100% Pure Pumpkin - $3.99/ea
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
      Stiles Apiaries Pure Honey
    This product is currently unavailable.
      Morton's Regular Salt - $0.99/ea
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