Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Mild vegetable oil

  2. 1 tablespoon 15ml Butter

  3. 1 tablespoon 15ml Onion - chopped (large)

  4. 4 cups 948ml Vegetable or chicken stock, preferably Homemade

  5. 4 cups 792g / 27oz Fresh or canned pumpkin or butternut Squash puree

  6. 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

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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