---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Soups, Vegetables
       Yield: 8 servings
       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,
   minutes. Stir in 3 cups stock and let simmer, partially covered, about 15
   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
   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