Try this delicious Fall bisque recipe that I created using SUMAC and TURMERIC spices from Pereg, USA. Tomato Butternut Bisque 1 butternut squash cubed 2 large carrots chopped 1 shallot diced 1 (32 oz) carton of vegetable stock 1 (14.5 oz.) can of stewed tomatoes 1 can of coconut milk 1 tbsp of Pereg SUMAC 1 tbsp of Pereg TURMERIC 1 cube of beef bouillion 1 small jar of roasted red peppers (optional) salt to taste (optional) pepper to taste (optional) Sautee shallot, butternut squash and carrots until slightly soft Add 1 carton of vegetable stock or broth add 1 tbsp each of Pereg SUMAC and Pereg TURMERIC Season with salt and pepper as desired Add 1 beef bouillon cube or 1 tbsp. beef bouillon base Cover and cook 2 hours on low heat Once vegetables are softened, remove with slotted spoon and place in a food processor or blender. Puree slowly. Return puree to pot. (There will be broth in the pot, it is fine.) Add 1 ca...