Thai Pumpkin Bisque Makes 2 quarts
1 cup diced onion 1 cup diced carrot 1 cup diced celery 4 tablespoons butter ¼ cup flour 4 cups water 1½ tablespoons chicken base or bouillon 1 (16-ounce) can solid pack pumpkin ¼ cup sweet chili sauce* ½ cup plain non-dairy creamer 1 cup diced tomatoes (canned or fresh)
In a large pot, saute onions, carrots, and celery in butter until the onions are translucent. Add the flour and cook for five minutes, stirring frequently. Add the water and bring to a boil. Add the remaining ingredients and simmer for 20 minutes, stirring often. Puree in batches until smooth. Adjust seasoning to taste.
*For spicier soup, add more chili sauce.
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