3 tb Butter OR
3 tb Mild vegetable oil (corn)
1    Large onion, chopped
3 c  Chicken stock (3-4 cups)
28 oz Can Whole tomatoes w/ juices
1 tb Maple syrup or honey
4 c  Freshly made pumpkin OR
4 c  Fresh butternut puree OR
4 c  Canned pumpkin puree
Salt to taste
Red Pepper Puree garnish OPT

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 as a first course.