1

In a large saucepan, melt the butter over medium heat. Add the onion and sauté until it begins to turn golden, 4-5 minutes. Add the stock, pumpkin puree, and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer 15-20 minutes. Discard the bay leaf.

2

In small batches, purée the soup in a food processor or a blender. Return the purée to the pan and stir in the half and half, orange zest, orange and lemon juices, nutmeg and ginger.

3

Stir in 1 cup of shredded cheese. Heat over low heat until the cheese melts and blends in. Season to taste with salt and white pepper. Pour into individual bowls and garnish with remaining cheese, chives and croutons (if desired).