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Creamy Pumpkin Soup with Grilled Cheese Croutons

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A rich and creamy pumpkin soup topped with golden grilled cheese croutons, perfect for a quick and comforting fall meal.

Ingredients

Scale
  • 3 tbsp butter, divided
  • 1 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 2 cups pumpkin purée
  • 1 1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp honey
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp mayonnaise
  • 4 slices white bread
  • Slices Gruyère cheese
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; sauté garlic and onions for 3 to 4 minutes.
  2. Stir in pumpkin, broth, heavy cream, and honey; season with salt and pepper.
  3. Bring to a boil and simmer for 7 to 10 minutes.
  4. Turn off heat and melt remaining butter for a silky consistency, then cover with lid and keep warm.
  5. Preheat cast-iron skillet over medium-high heat.
  6. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down.
  7. Top with layers of Gruyère and cover with remaining bread.
  8. Cook until golden brown, flipping as needed. Cover skillet to melt cheese.
  9. Transfer to a cutting board and cut each grilled cheese into 8 pieces.
  10. Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil.
  11. Serve immediately.

Notes

This soup can be made ahead and reheated gently on the stovetop. The grilled cheese croutons add a delightful texture contrast and can be customized with different cheeses for variety.

Nutrition

Find it online: https://www.receipster.com/homemade-pumpkin-soup-grilled-cheese/

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