Creamy Roasted Pumpkin Soup with Gruyère

Prepare the pumpkin by carefully cutting it in half with a heavy knife. Use a spoon to scrape out the seeds and fibrous pulp. Slice off the tough outer rind and cut the flesh into 1-inch chunks.

Place a large Dutch oven or heavy-bottomed pot over medium heat. Melt the butter and add the sliced leeks and thyme sprigs. Sauté for about 5 minutes until the leeks are soft and translucent, but not browned.

Add the pumpkin chunks, stock, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, or until the pumpkin is fork-tender. Once cooked, discard the bay leaf and the woody thyme stems.

Remove the pot from the heat. Use an immersion blender to process the soup until it reaches a perfectly smooth, creamy consistency. If using a standard blender, work in small batches and be careful with the hot liquid. Stir in the grated Gruyère cheese and blend briefly once more until the cheese is fully emulsified.

Stir in the salt, black pepper, ground nutmeg, and heavy cream. Return the pot to low heat to keep warm, but do not let it reach a boil, as this can cause the cream to split and create a grainy texture.