A thick, creamy, slightly sweet pumpkin bisque adapted from The Professional Chef cookbook; a perfect complement to the slight chill of Fall.  Makes 6 servings.

Ingredients:

    2 tablespoons butter                                           
    2 tablespoons minced garlic                                    
    1/2 cup minced onions                                          
    1 teaspoon rubbed sage                                         
    1/4 teaspoon dried thyme                                       
    1 pinch cayenne pepper                                         
    1 pinch nutmeg                                                 
    1 15-ounce can pumpkins                                        
    3 cups chicken or vegetable stock                              
    1/2 cup parmesan cheese                                        
    1/2 cup heavy cream                                            
    Salt and pepper to taste                                       

Ingredients:                                    

1.  Melt butter in soup pot; add garlic, onions and four spices. 

2.  Cook on medium heat until onions are translucent.

3.  Add pumpkin and stock and bring to boil.

4.  Reduce heat and simmer for 15 minutes.

5.  Add parmesan cheese and salt and pepper to taste.

6.  Add heavy cream, heat and serve.