Pumpkin and Tomato Bisque (Dairy-Free)

1. 1

   In a 10-inch skillet, heat oil (or butter) over medium-low heat.

2. 2

   Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes.

3. 3

   Stir in stock and let simmer, partially covered, about 15 minutes.

4. 4

   Pour the tomatoes with their juice into a food processor.

5. 5

   Add honey (or syrup) and puree.

6. 6

   Add the pumpkin and pulse again.

7. 7

   Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.

8. 8

   Add the puree back to the stock.

9. 9

   Season with salt and reheat until hot.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.