Recipe - Pumpkin Tomato Bisque

Pam or similar nonstick
spray
1 tablespoon Mild vegetable oil
1 tablespoon Butter
1 lg Onion, chopped
4 cup Vegetable or chicken stock,
preferably homemade
4 cup Fresh or canned pumpkin or
butternut squash puree
1 cn Whole tomatoes with their
juices, pulse chopped
medium f
1 tablespoon Maple syrup
Salt and fresh 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. Yield: 6 to 8 servings
Posted to MCRecipe Digest V1 #341

Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337

From: "Ed Bauman" BIRCHCREEK@msn.com

Date: Thu, 12 Dec 96 19:36:32 UT