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Recipe by: bonfils
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See below ingredients and instructions of the recipe
3 tb Butter OR
3 tb Mild vegetable oil (corn)
1 Large onion, chopped
3 c Chicken stock (3-4 cups)
28 oz Can Whole tomatoes w/ juices
1 tb Maple syrup or honey
4 c Freshly made pumpkin OR
4 c Fresh butternut puree OR
4 c Canned pumpkin puree
Salt to taste
Red Pepper Puree garnish OPT
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 as a first course.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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