Harvest Pumpkin Soup

6 cups chicken broth
1 can (16 oz) solid-pack pumpkin
6 cloves garlic, peeled
1 cup sliced leeks (white part only)
1/4 cup butter
1/2 cup whipping cream
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp cayene pepper
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup shredded Gruyere cheese
1/2 cup croutons

A Regular Guys Recipe

Bring chicken stock to boil in a large saucepan.  Add pumpkin and whole garlic cloves.  Cover and simmer for 30 min. 

Saute leeks in butter in a skillet over medium heat for about 20 minutes or until soft but not brown.  Combine stock mixture and leeks and puree in a food processor.  Return to saucepan and simmer.

Add cream, salt and spices.  Simmer at least 15 minutes over low heat.

To serve:  Put a few tablespoons of shredded Gruyere cheese in the bottom of each bowl.  Ladle soup over the cheese and top with croutons and another tablespoon of cheese.