Print this recipe
Pumpkin Tomato Bisque
From Passionate Vegetarian, by Crescent Dragonwagon
1 large onion chopped
cooking spray
4 cups vegetable stock
4 cups solid pack pumpkin (or cooked squash)
1 15 oz can diced tomato
1 T maple syrup.
Sauté the onion, add stock and heat, then whisk in the pumpkin. Heat, add tomatoes and syrup and cook till heated through.
Please follow and like us:
October 6th, 2010 at 6:40 pm
I had left over pumpkin and what a great way to use it up. I added a tablespoon per serving of homemade chili sauce to zip it up a litte.I’ll definately make this soup again.