Created by Mikekey on November 8, 2013
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.
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.
Step 3: Add the puree back to the stock. Season with salt and reheat until hot.
Step 4: Serve.