1/4 cup butter
1 medium onion diced
2 bay leaves
6 cups chicken or vegetable stock
8 cups fresh pumpkin
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups half and half
~ 1/2 pound gruyere cheese
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
Sauté the onion in the butter until it turns until it starts to turn golden. Add the stock, pumpkin, and bay leaves. Cook until the pumpkin is tender - about 15 minutes or so.
Remove the bay leaves. Purée using an immersion blender.
Add salt, pepper, half and half, and cheese.
When the cheese is mostly melted, turn down the heat and add the citrus juices.