INGREDIENTS

INSTRUCTIONS

Preheat the oven at 200C/400F/gas 6.  Bake the pumpkin or squash the
wedges/slices on a lightly oiled baking  sheet, containing a touch of
oil, salt and pepper, until the skin is  wrinkled and the flesh is
soft, after approx.1 hour . Remove the  pumpkin from the oven and when
it is cool enough to handle, scoop out  the flesh and peel off the
skin. Reserve the caramelised juices for  the stock.  Heat a soup
pot,melt the butter and add the onion,and cook it all  over a medium
heat for approximately 5 minutes and the add the garlic  and the thyme
for them to sweat.Add the juices of the wine and 1  level coffee spoon
of white pepper and then add in the pumpkin and  stir.  Cook the
vegetable stock for 25 minutes - bring it to the boil and  then let it
simmer. remove it from the heat, and fill the liquidizer  with it, only
2/3 full - as it hot - and then start to bleed but only  on the low
blender and then build up the speed after 30 seconds - and  then put it
through a sieve and then to the bowl. Repeat this with  the rest of
soup.  Using a clean saucepan, return the soup to the heated saucepan,
and  then add the cream and blend it in by stirring continuously and
season with salt and the who pepper and then finally stir in the
gruyere cheese, which is added just before serving to melt it in to
the soup.  Serve the soup in a bowl, with some thyme leaves on the top.
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Nutrition (calculated from recipe ingredients)
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Calories: 4879
Calories From Fat: 1192
Total Fat: 136.9g
Cholesterol: 334.8mg
Sodium: 3662.6mg
Potassium: 1985.9mg
Carbohydrates: 809.1g
Fiber: 307.9g
Sugar: 8.2g
Protein: 219.6g