Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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