8cupspeeled, seeded pumpkin cut into 1 inch chunks
1 1/4teaspoonsminced fresh thyme
1 1/4teaspoonsminced fresh sage
1 1/2teaspoonsground cumin
2tablespoons(1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1cupgrated Gruyere cheese
1teaspoonminced fresh thyme
1teaspoonminced fresh sage
Melt butter in large pot over medium heat. Add leek and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper.
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute.
Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute.
Ladle soup into bowls. Top each with croutons and serve