Pumpkin & Tomato Bisque Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter OR,
1 each: Large onion, chopped
28 ounce: Can Whole tomatoes w/ juices,
4 cup: Freshly made pumpkin OR,
4 cup: Canned pumpkin puree,
Red Pepper Puree garnish OPT,
3 tbsp: Mild vegetable oil, corn
3 cup: Chicken stock, 3-4 cups
1 tbsp: Maple syrup or honey,
4 cup: Fresh butternut puree OR,
Salt to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp