Pumpkin Soup with Gruyere Cheese

Preheat the oven at 200C/400F/gas 6. Bake the pumpkin or squash the wedges/slices on a lightly oiled baking sheet, containing a touch of oil, salt and pepper, until the skin is wrinkled and the flesh is soft, after approx.1 hour . Remove the pumpkin from the oven and when it is cool enough to handle, scoop out the flesh and peel off the skin. Reserve the caramelised juices for the stock. Heat a soup pot,melt the butter and add the onion,and cook it all over a medium heat for approximately 5 minutes and the add the garlic and the thyme for them to sweat.Add the juices of the wine and 1 level coffee spoon of white pepper and then add in the pumpkin and stir. Cook the vegetable stock for 25 minutes - bring it to the boil and then let it simmer. remove it from the heat, and fill the liquidizer with it, only 2/3 full - as it hot - and then start to bleed but only on the low blender and then build up the speed after 30 seconds - and then put it through a sieve and then to the bowl. Repeat this with the rest of soup. Using a clean saucepan, return the soup to the heated saucepan, and then add the cream and blend it in by stirring continuously and season with salt and the who pepper and then finally stir in the gruyere cheese, which is added just before serving to melt it in to the soup. Serve the soup in a bowl, with some thyme leaves on the top.