Ingredients
- 10 skillet
- 3 stock
- 1 onion
- 4 c made pumpkin (freshly)
- 4 c butternut puree (fresh)
- 28 oz tomatoes w (whole)
- 3 c chicken stock
- 3 t butter
- 3 t mild vegetable oil
- 1 t maple syrup
- some pepper puree opt
- some salt
Reheat, and serve very hot, garnished with red pepper puree if desired. Serves 8-10 as a first course.
