Pumpkin Soup with Gruyere

Pumpkin
  • 1 pumpkin, sliced lengthwise, seeded
  • 2-4 TBLS butter
  • 1 tsp ground fennel seeds
  • 2 pinches chili powder
  • 1 cup breadcrumbs
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 4-6 cups chicken or veggie broth
  • 1-2 cups grated gruyere/Swiss cheese

Pre-heat oven to 350. Place pumpkin halves face up in 9x13 casserole and addhalf of ingredientsto each piece, adding broth last toalmostfill each half. Cover with foil and bake for 1 hour. Check andcontinue baking until pumpkin is tender. Discard bay leaves, scoop flesh into bowls, and servehot with additional broth if necessary.