Pumpkin Tomato Bisque

A thick warming soup for a cold winter day.
 
INGREDIENTS
1    medium white onion, chopped (about 1 cup)
2    tablespoons olive oil
1 ½   cups low sodium chicken broth
1    can (15 ounces) pumpkin puree
1    can (15 ounces) tomato sauce
1    tablespoon pure maple syrup
½   teaspoon powdered ginger
¼   teaspoon Chinese Five Spice

METHOD

In a large sauce pan over medium heat, add the olive oil and onions and cook, stirring occasionally, for 5 to 6 minutes until they are translucent. Add the broth, lower the heat to a simmer, and cook for 5 to 6 minutes. Strain the broth into a bowl, saving the onions. Place ¼ cup of the onions and 1 cup of the broth into a food processor or blender and process to a puree. Add back to the remainder of the broth.

Slowly whisk the pumpkin puree and the tomato sauce into the sauce pan with the broth. Stir in the maple syrup, ginger and five-spice, blending well. Bring the soup up to a simmer and remove from the heat. Serve immediately and enjoy.