Pumpkin Bisque (12.17.11)

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Yield 1.5 Gal
12-14 servings

1 cup celery 3/8 Dice
1 cup yellow onion 3/8 Dice
1 cup carrot 3/8 Dice
1/2 stick salted butter
1/2 cup flour
1/2 gal water
8 oz canned pumpkin
1/2 tsp crushed chiles
1/4 cup sesame oil
1/4 cup sweet chilli sauce
1/4 cup soy sauce
1/4 bunch Washed fresh cilantro
1 cup cream
1/2 cup canned diced tomatoes
1 tsp fresh peeled fresh ginger minced

In a large sauce pan or soup kettle saute the onion,carrot,and celery in the butter and sesame oil until the vegetables are soft and translucent.  Add the flour and cook for 5 min. Stir often and cook until golden brown.  Temper (a little at a time while stirring) into the water and bring to a boil. Add the canned pumpkin, diced tomatoes, crushed chillis, fresh ginger, soy sauce and cream. Let the soup simmer for about 20 min. Be careful not to scourch (Stir Often). Adjust the consistency by thinning with water.   Finish with fresh chopped cilantro