Cream Of Tomato & Pumpkin Soup - cooking recipe

Ingredients

2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
1 (28 ounce) can stewed tomatoes (no spices added)
2 tablespoons maple syrup
4 cups pumpkin or 4 cups butternut squash, pureed
1/8 teaspoon white pepper
salt

Preparation

In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.