Pumpkin and Leak Soup Au Gratin

Time: 40 minutes
Effort: Easy
Serves 4

1 small pumpkin (about 8" in diameter), peeled, cored and cut into chunks
Water for steaming
1-2 cups water
1 leak, well washed and cut into thick slices
1 beef bouillon cube
Salt & pepper to taste
1 tsp ground nutmeg
1 tsp butter
8 1/2 inch slices of baguette, lightly toasted
1 cup grated Parmesan or Gruyere cheese

In a large saucepan with steamer basket, steam the pumpkin and leak until very tender. Turn them into a food processor with 1/2 cup water and puree, adding another 1/2 cup water slowly. Return the puree to the saucepan and add the rest of the water - the consistency should be medium thick - you may need more or less water. Add the bouillon cube, nutmeg and pepper and simmer on low. Adjust the salt to your liking. About 10 minutes before you are ready to serve, turn on oven to broil. Spoon the soup into oven ramekins or "cocottes" leaving about 1/2 from the top. Place 2 slices of bread on each and sprinkle with cheese. Place in oven until the cheese has melted and is lightly browned (about 5 minutes) then serve.