First, bake the diced pumpkin & butternut squash at 350º for 10-15 minutes until tender and starting to brown. While the pumpkin & squash are baking, melt the butter in a large pot, add half the salt and pepper – 1/2 Tsp each. Then add the flour, & cook for about 1-2 min over medium high heat until browned, whisking continuously.
Then whisk the pumpkin puree into the mixture, and then ddd the vegtable broth & half & half. Turn the heat to high until the soup is simmering.
Once the soup is slightly simmering, add the grilled pumpkin & butternut squash, letting the soup cook over medium heat for about 8-10 minutes – until the pumpkin & squash pieces are soft, but not falling apart.
Add the already cooked and hot sweet potato gnocchi and the rest of the seasonings & turn to low heat for about 2-3 minutes – stirring occasionally. Add the cheese last and let the whole soup cook for an additional 5-10 minutes to combine the flavors. You can add more salt and black pepper to taste.
Serve hot with fresh crushed black pepper & a big piece of crusty bread.