Pumpkin & Tomato Bisque
Pumpkin and Tomato Bisque recipe
Yield
8 servingsPrep
35 minCook
30 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | each |
onions
large, chopped |
|
| 28 | ounces |
tomatoes, canned
whole, with juices |
|
| 4 | cups |
pumpkin
fresh or canned |
|
| 1 | x |
sweet red bell peppers
puree as garnish, optional |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | cups |
chicken broth
or 4 cups |
|
| 1 | tablespoon |
maple syrup
or honey |
|
| 4 | cups |
butternut squash
puree or canned |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
or margarine |
|
| 1 | each |
onions
large, chopped |
|
| 809.2 | ml/g |
tomatoes, canned
whole, with juices |
|
| 946 | ml |
pumpkin
fresh or canned |
|
| 1 | x |
sweet red bell peppers
puree as garnish, optional |
*
|
| 45 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
chicken broth
or 4 cups |
|
| 15 | ml |
maple syrup
or honey |
|
| 946 | ml |
butternut squash
puree or canned |
*
|
| 1 | x |
salt
to taste |
*
|
Directions
- 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.
- 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.
- Add the tomato-pumpkin purée to the stock.
Season with thesalt.
Reheat, and serve very hot, garnished with red pepper purée if desired.
