INGREDIENTS
1
Bay leaf
2
Carrots
3
Celery, ribs
2
Onion, medium
1 handful
Parsley, fresh
1
Pumpkin or winter squash
6
Sage, leaves fresh
1
Seeds and membrane from the winter squash
3
Thyme branches, fresh
6 cups
Stock
1
Salt and freshly ground black pepper
3 tbsp
Butter
3 oz
Gruyere
1/4 cup
Heavy cream
8 cups
Water