Pumpkin And Tomato Bisque

Course : Bisques
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 tablespoons butter or
1 large onion -- chopped
28 ounces whole tomatoes w/ juices
4 cups freshly made pumpkin or
4 cups canned pumpkin puree
1 medium red pepper puree garnish opt
3 tablespoons mild vegetable oil -- (corn)
3 cups chicken stock -- (3-4 cups)
1 tablespoons maple syrup or honey
4 cups fresh butternut puree or
1 teaspoon salt to taste

Preparation / 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.


Nutritional Information:

13 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 806mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Bisques Recipes