Reduce heat to simmer, add white pepper, salt, nutmeg, and ginger. Let simmer 30-45 minutes to let flavors marry. Now carefully process this soup base in small batches in processor until smooth. Force through strainer or sieve, leaving pulp behind. You may want to adjust seasoning of salt, white pepper and grated nutmeg.
Garnishes are endless.
We used crushed roasted nuts with smashed biscotti. Crushed macaroons work too, also snipped chives, or dust some shrimp with cayenne, toss in buttered pan until cooked, throw a couple on top of bisque.