We did this last year, but it's worth repeating.
PUMPKIN BISQUE
1 medium onion, diced
2 stalks celery, diced
3 cloves garlic, roasted first, then chopped
4 cups chicken stock
2 bay leaves
Pinch of Nutmeg pinch and Cinnamon
2 cups pumpkin purée
Salt and pepper to taste
1 cup heavy cream
Sauté onions, celery, and garlic in butter. Add stock, bay leaves and nutmeg and cinnamon.
Cook until vegetables are very soft.
Strain and reserve liquid.
Purée vegetables with some liquid and strain through a cheesecloth.
Combine liquid, puréed vegetables, and pumpkin; heat.
Add cream and season with salt and pepper.
Garnish with chives and cracked pepper.
