Pumpkin Soup with Gruyère Recipe - Bon Appétit
INGREDIENTS
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INGREDIENTS
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1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin
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1/4 cup (1/2 stick) unsalted butter, softened
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1 teaspoon fennel seeds, finely ground
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2 large pinches piment d'Espelette
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Kosher salt and freshly ground black pepper
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2 cups (packed) grated Gruyère
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1 cup fresh breadcrumbs made from white bread
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2 garlic cloves, thinly sliced
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2 fresh or dried bay leaves
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5–7 cups low-salt chicken stock
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Flat-leaf parsley
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