Ingredients
- 4 tablespoons oil (vegetable oil or butter if not worried about dairy)
- 1 large onion, chopped
- 3 cups chicken stock (or vegetable stock)
- 1 can (28 ounce) whole tomatoes, undrained
- 1 tablespoon honey (or maple syrup)
- 4 cups pumpkin (fresh or canned)
- Salt, to taste
How to Make
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Step 1: In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.
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Step 2: Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.
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Step 3: Add the puree back to the stock. Season with salt and reheat until hot.
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Step 4: Serve.
We hope you enjoy this recipe!
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