I decided what i'm making w/ the Roast Alla Diana haha

Pumpkin Bisque

1/8tsp Nutmeg

1/4tsp Allspice

1/2tsp Cinnamon

1/2C Flour

½ Stick of Butter

1 Qt Chicken Stock

1 Pint Heavy Cream

1/8C Brown Sugar (packed)

1 Lg can of pumpkin Puree

Make roux out of flour and butter. Then add spices and cook for 1-2 minutes over low heat. Add stock, sugar and pumpkin. Cook over medium heat for ½ hour. Stir in cream and cook an additional 5-10 mins. Before serving add a dash of black pepper.