3 T Butter OR

1 ea Large onion, chopped

28 oz Can Whole tomatoes w/ juices

4 c Freshly made pumpkin OR

4 c Canned pumpkin puree

1 x Red Pepper Puree garnish OPT

3 T Mild vegetable oil (corn)

3 c Chicken stock (3-4 cups)

1 T Maple syrup or honey

4 c Fresh butternut puree OR

1 x Salt to taste

1.
In a 10-inch skillet, melt the butter or heat oil over medium-low heat.

Add the onion and saute slowly, stirring often, until limp but not brown, 6-7

minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
2.
Pour the tomatoes with their juice into a food processor.
Add the maple

syrup or honey, and puree.
Add the pumpkin, and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again, and, if an extra smooth soup is desired, put through a power strainer.
3.
Add the tomato-pumpkin puree to the stock. Season with the salt.
Reheat,

and serve very hot, garnished with red pepper puree if desired. Serves 8-10