Description
This recipe combines a creamy, velvety pumpkin soup with golden, cheesy grilled cheese croutons, creating a comforting and delicious meal perfect for autumn evenings. It’s easy to prepare and a guaranteed crowd-pleaser.
Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Salt and pepper to taste
- 4 slices of bread (your choice)
- 1 cup shredded cheese (cheddar or your favorite)
- 2 tablespoons butter (for grilling)
Instructions
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
- Stir in the pumpkin puree, ground ginger, ground cinnamon, and nutmeg. Mix well and cook for 3-5 minutes, allowing the flavors to meld.
- Gradually add the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a standard blender, blending in batches as needed.
- Stir in the heavy cream. Allow the soup to simmer for an additional 5 minutes. Season with salt and pepper to taste.
- While the soup simmers, heat a skillet over medium heat. Spread butter on one side of each slice of bread. Place the slices in the skillet, butter-side down.
- Once the bread is toasted on one side, flip them over, add a generous amount of cheese, and top with the other slice of bread. Grill until both sides are golden brown and the cheese is melted, about 3-4 minutes per side.
- Remove the grilled cheese sandwiches from the skillet and let them cool for a minute. Slice them into bite-sized croutons.
- Ladle the creamy pumpkin soup into bowls and sprinkle the grilled cheese croutons on top or serve them on the side for dipping.
Notes
- For a richer flavor, use fresh pumpkin puree.
- Adjust spices to your preference; add cayenne for heat or maple syrup for sweetness.
- Garnish with fresh herbs like thyme or chives, or a swirl of crème fraîche.
- For a thicker soup, reduce the broth slightly; for a thinner soup, add more broth or cream.
- Consider roasting pumpkin seeds and adding them as a garnish.
- To make it vegan, substitute heavy cream with coconut milk and use vegetable broth. Use dairy-free cheese for the croutons.
- Leftover grilled cheese croutons can be stored at room temperature for 1-2 days.
- The soup can be made ahead of time and stored in the refrigerator for 4-5 days or frozen for up to 3 months.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups soup with croutons)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A