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Pumpkin Soup with Gruyère

Melissa Hamilton
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Bay leaves, fresh or dried

1

Flat-leaf parsley

2

Garlic cloves

5 cups

Chicken stock, low-salt

1 tsp

Fennel seeds, finely ground

1

Kosher salt and freshly ground black pepper

1 cup

Breadcrumbs made from white bread, fresh

1/4 cup

Butter, unsalted

2 cups

Gruyere, packed grated

1 6–8 pound Cinderella, cheese, or Jarrahdale pumpkin

2

large pinches Piment d'espelette