Pumpkin Bisque2 (16 ounce) can pumpkin
22 ounces butternut squash, thawed
1 quart chicken broth
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1 teaspoon white pepper
1/2 cup water
24 ounces heavy cream
In a stock pot, combine pumpkin, cooked squash, chicken broth, salt, spices and 1/2 cup water.
Mix well until smooth.
Heat over medium low heat until mixture is heated through.
Stir in heavy cream and bring the bisque back up to serving temperature stirring often.
Garnish each serving with a dash of nutmeg and a sliver or two of smoked gouda cheese.