Pumpkin Bisque
From: Sherry Rose

Several people wrote back to request those pumpkin recipes, so I'll post them here.
If it's too long and doesn't go through all the way, just write me personally and I'll send you them in installments.

(Adapted from a Richard Simmons recipe)

Saute one small onion, diced, in a large pot in a little margarine or oil. When it's transluscent, add and saute:

• 1 tsp chili powder (not hot)
• 2 tsp Spike (contains salt)
• Then add:
• 2 cups vegetable broth (I use the kind that comes in a 1 quart box)

Stir in:

• 1 15 oz can pumpkin

• 1 cup plain soymilk

Notes:
If you don't have Spike, just use some seasonings or a seasoning blend that you like.
Add 1/2 tsp salt, then adjust and add more salt at end if needed.

Also, this can be turned into a rice soup by not pureeing the onions and by adding 1/2 cup of white rice when you add the broth.
Then simmer, tightly covered, for 20 minutes or until the rice is done before adding the pumpkin.
Then proceed with remainder of recipe.