PUMPKIN AND TOMATO BISQUE
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.
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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
||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.|
||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.|
||Add the tomato-pumpkin purée to the stock. Season with the salt. Reheat, and serve very hot.|
Excerpted from DIARY HOLLOW HOUSE SOUP & BREAD copyright © 1992 Crescent Dragonwagon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.