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1
Preheat the oven to 350F.
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2
Using a large, sharp knife, cut off the top of the pumpkin, creating a lid about 4 inches in diameter.
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3
Set the lid aside.
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4
Using a large metal spoon, scoop out any seeds and strings.
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5
Rub the cut side of the lid and the inside of the pumpkin with the 1 tablespoon room-temperature butter.
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6
Season the lid and the inside of the pumpkin with salt and place the pumpkin, cut side up, in a good-looking deep baking dish or pan that you can bring to the table.
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7
Set the lid aside.
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8
In a skillet, melt the remaining 7 tablespoons butter over medium heat.
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9
Add the leeks and cook, stirring, until soft, about 8 minutes.
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10
Add the toasted croutons and sprinkle them with the sage, nutmeg, and a little salt and pepper.
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11
Stir well and remove from the heat.
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12
Spoon a layer of the seasoned croutons into the pumpkin.
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13
Sprinkle a layer of the cheese on top of them.
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14
Repeat the layers until you have used up all the croutons and cheese.
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15
Pour in stock to within 1 inch of the rim.
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16
Lay the bay leaves on top, and then fit the lid onto the pumpkin.
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17
Bake until the pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, 1 1/2 to 2 hours.
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18
Carefully remove the baking dish from the oven.
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19
With a long-handled spoon, gently scrape the flesh from the bottom and sides of the pumpkin into the soup, being careful not to puncture the walls.
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20
Ladle the soup, including tender chunks of pumpkin flesh, into warmed bowls and serve.
