Instructions: Heat 1 tablespoon olive oil in large, heavy pot until very hot. Stir in onion, garlic, thyme, allspice, cloves, black pepper and nutmeg. Saute 1 minute, covered lightly, reduce heat to low and steam 8 minutes or until onion is soft. Add bay leaf, pumpkin and broth. Bring to a boil and simmer, covered, 20 minutes.

Preheat oven to 450 degrees. Pour remaining 2 tablespoons oil on a baking sheet. Place chopped vegetables on, tossing to coat with oil. Spread vegetables evenly on sheet. Bake about 12 minutes or until edges are browned. Add to soup; simmer 10 minutes. Add Jarlsberg, parmesan and salt.

This recipe yields 6 to 8 servings.

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