Tuesday, June 18 2013, 10:06 AM MDT
Thai Pumpkin Bisque
As Aired On October 5, 2012
Recipe Courtesy Of Chef Brandon Howard, La Caille
1 cup celery
1 cup yellow onion
1 cup carrot
½ Stick salted butter
½ cup flour
½ gal water
8 oz canned pumpkin
½ tsp crushed chiles
¼ cup sesame oil
¼ cup sweet chilli sauce
¼ cup soy sauce
¼ bunch Washed fresh cilantro
1 cup cream
½ cup canned diced tomatoes
1 tsp Minced fresh peeled fresh ginger
1.) Procedure In a large saucepan or soup kettle Sauté off the onion, carrot, and celery in the butter and sesame oil.
2.) When the vegetables are soft and translucent add the flour and cook for 5 min. Temper in the water and bring to a boil.
3.) Add the Pumpkin, diced tomatoes, crushed chilies, fresh ginger, soy sauce and cream. Let the soup simmer for about 20 min. (be careful not to scorch) (Stir Often).
4.) Finish with cilantro and serve.
(Copyright 2012 Sinclair Broadcasting Group.)