Pumpkin & Tomato Bisque

Directions

1. 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.

1. 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.

1. Add the tomato-pumpkin purée to the stock.

Season with thesalt.

Reheat, and serve very hot, garnished with red pepper purée if desired.