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