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Pumpkin Tomato Bisque

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsZinc, Natrium, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Pam or similar nonstick spray

  2. 1 tablespoon 15ml Mild vegetable oil

  3. 1 tablespoon 15ml Butter

  4. 1 tablespoon 15ml Onion - chopped (large)

  5. 4 cups 948ml Vegetable or chicken stock, preferably

  6. Homemade

  7. 4 cups 792g / 27oz Fresh or canned pumpkin or butternut

  8. Squash puree

  9. 1 Whole tomatoes with their juices - pulse chopped

  10. Medium-fine but not pureed, in the food

  11. Processor 1 tablespoon 15ml Maple syrup

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. Minced parsley - for garnish

Instructions Jump to Ingredients ↑

  1. In large soup pot, heat oil and butter together over medium heat. Add onion, and saute until softened, about five minutes.

  2. 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.

  3. This recipe yields 6 to 8 servings.

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