Cream of Tomato and Pumpkin Soup
Cream of Tomato and Pumpkin Soup
2 tsps olive oil
1 onion, finely chopped
4 cups vegetable or chicken stock
One 28-ounce can tomatoes (no spices added)
2 Tbls maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste
In a large pot, heat oil and add onion; saute until limp, not browned, about 6 to 8 minutes. Stir in 3 cups of stock, and let simmer, partially covered, about 15 minutes. Puree tomatoes and maple syrup in a food processor and add to pot. Add pumpkin and remaining cup of stock. Season with salt and pepper to taste. Reheat. Garnish with finely chopped chives.
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