Instructions: * Note: To make croutons, saute cubed French bread in olive oil until golden brown.

Bring chicken stock to boiling in a large saucepan. Add pumpkin and whole garlic cloves. Cover and simmer 30 minutes.

Saute leeks in butter in a skillet over medium heat for 20 to 25 minutes or until soft but not brown.

Combine stock mixture and leeks. Puree in a food processor. Return to the saucepan and bring to a simmer. Add cream, salt and spices. Simmer 15 minutes over low heat.

To serve, put a few tablespoons of Gruyere in each bowl. Ladle soup over cheese. Top with croutons and another tablespoon of cheese.

This recipe yields 6 servings.

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