Pumpkin Tomato Bisque Recipe - Cooking Index
Pumpkin Tomato Bisque Recipe - Cooking Index
| Pam or similar nonstick spray | ||
| 1 tablespoon | 15ml | Mild vegetable oil |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 4 cups | 948ml | Vegetable or chicken stock, preferably |
| Homemade | ||
| 4 cups | 792g / 27oz | Fresh or canned pumpkin or butternut |
| Squash puree | ||
| 1 | Whole tomatoes with their juices - pulse chopped | |
| Medium-fine but not pureed, in the food | ||
| Processor | ||
| 1 tablespoon | 15ml | Maple syrup |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Minced parsley - for garnish |
In large soup pot, heat oil and butter together over medium heat. Add onion, and saute until softened, about five minutes.
Add stock. Heat through. Add pumpkin, whisking in. Heat again. Add tomatoes, maple syrup, and heat through. Season to taste with salt and pepper. Serve hot, with a parsley garnish.
This recipe yields 6 to 8 servings.
Source:
CHEF DU JOUR - (Show # DJ-9337) - from the TV FOOD NETWORK
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