Cream of Tomato & Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons vegetable oil |
1 large onion, chopped |
4 cups vegetable stock |
1 (28 ounce) can stewed tomatoes (no spices added) |
2 tablespoons maple syrup |
4 cups pumpkin or 4 cups butternut squash, pureed |
1/8 teaspoon white pepper |
salt |
Directions:
1. In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
2. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
3. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
4. Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
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