Cream Of Tomato & Pumpkin Soup

1. 1

   In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.

2. 2

   Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.

3. 3

   Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.

4. 4

   Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.