Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Pumpkin and Tomato Bisque

3 T Butter OR

1 ea Large onion, chopped

28 oz Can Whole tomatoes w/ juices

4 c Freshly made pumpkin OR

4 c Canned pumpkin puree

1 x Red Pepper Puree garnish OPT

3 T Mild vegetable oil (corn)

3 c Chicken stock (3-4 cups)

1 T Maple syrup or honey

4 c Fresh butternut puree OR

1 x Salt to taste

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

Continue to:

• prev: Ptysie (Stuffed Swirls)
• Index
• next: Pumpkin and Tomato Bisque (Hh)

Related Recipes:

• Oysters and Caviar
• Vegetarian Thai Spring Rolls
• Stuffed Baked Potatoes Ii
• Sesame Shrimp Toasts
• Upma
• Salmon Spread