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