More Great Recipes: Kosher

Pumpkin and Tomato Bisque


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3 to 4 tbsp. vegetable or peanut oil
1 large onion, chopped
3 to 4 cups chicken or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tbsp. maple syrup or honey
4 cups pumpkin or butternut squash puree
Salt to taste


Heat the oil over low heat. Add the onion and saute slowly, stirring often, until limp but not brown, 12 to 15 minutes. (The slower the cooking, the sweeter the onions.) Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.


Pour half the tomatoes (including their juice) into a food processor. Add the maple syrup or honey. Process until pureed. Add half the pumpkin and process again. Add this mixture to the simmering stock. Repeat with the remaining tomatoes and pumpkin. (You will have used all the maple syrup or honey on the first batch.)


Season with salt. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes. Serve very hot


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11133 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze