Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter or
  1              large  onion -- chopped
 28             ounces  whole tomatoes w/ juices
  4               cups  freshly made pumpkin or
  4               cups  canned pumpkin puree
  1                     red pepper puree garnish opt
  3        tablespoons  mild vegetable oil -- (corn)
  3               cups  chicken stock -- (3-4 cups)
  1         tablespoon  maple syrup or honey
  4               cups  fresh butternut puree or
  1                     salt to taste

Preparation:

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.

Nutritional Information:

13 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 806mg Sodium