Title: Pumpkin & tomato bisque
 Categories: Appetizers, Soups, Vegetables
      Yield: 8 Servings
 
      3 tb 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 tb Mild vegetable oil (corn)
      3 c  Chicken stock (3-4 cups)
      1 tb 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