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Pumpkin and Tomato Bisque
Here's a meat (or pareve) soup recipe in time for US Thanksgiving. The author of the
cookbook says people will assume there's cream in the recipe because of the creamy
texture.
The symbolism of gourds and the use of honey -- albeit in a modest amount -- make this an
excellent recipe for Rosh Hashanah.
Karen Selwyn
Pumpkin and Tomato Bisque
3 to 4 tbsp. vegetable or peanut oil
1 large onion, chopped
3 to 4 cups chicken or vegetable stock
1 can (28 ounces) whole tomatoes with their juices
1 tbsp. maple syrup or honey
4 cups pumpkin or butternut squash puree
Salt to taste
Heat the oil over low heat. Add the onion and saute slowly, stirring often, until limp but
not brown, 12 to 15 minutes. (The slower the cooking, the sweeter the onions.) Stir in 3
cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour half the tomatoes (including their juice) into a food processor. Add the maple syrup
or honey. Process until pureed. Add half the pumpkin and process again. Add this mixture
to the simmering stock. Repeat with the remaining tomatoes and pumpkin. (You will have
used all the maple syrup or honey on the first batch.)
Season with salt. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes.
Serve very hot.
Source: adapted from Dairy Hollow House Soup & Bread: A Country Inn Cookbook
Source:
From: Philip and Karen Selwyn Subject: Pumpkin and Tomato Bisque Date: 17 Nov 1999
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