Description
Fast and creamy pumpkin soup topped with mini grilled cheese toasts that float on top — playful, cozy, and perfect for busy days.
Ingredients
Soup:
- 3 cups pumpkin purée
- 3 cups broth (vegetable or chicken)
- 1 cup cream or milk
- ½ tsp garlic powder
- Salt and pepper, to taste
Cheese Toastie:
- 4 slices bread
- ½ cup shredded cheese (cheddar or your choice)
- Butter, for spreading
Instructions
- Heat the soup base: In a pot, combine pumpkin purée, broth, garlic powder, salt, and pepper. Bring to a gentle simmer and cook for 5 to 7 minutes to allow flavors to meld.
- Add cream and blend: Stir in the cream or milk to enrich the soup. Optionally, use an immersion blender or transfer in batches to a blender for a completely smooth and creamy texture.
- Prepare cheese toasties: Butter one side of each bread slice. Place buttered side down on a preheated skillet over medium heat. Sprinkle shredded cheese on top and then cover with another slice of bread to make a sandwich. Cook until the bread is golden and the cheese has melted, about 2-3 minutes per side.
- Cut and serve: Remove the grilled cheese sandwiches from the skillet, slice them into bite-sized squares or triangles, and float them on top of the warm pumpkin soup for a fun and tasty presentation.
Notes
- Use pre-made pumpkin purée or canned pumpkin to save time.
- Substitute cream with milk or plant-based alternatives for lighter or vegan versions.
- Add herbs like thyme or rosemary for extra flavor.
- Sprinkle chili flakes if you prefer a bit of heat.
- If cream is omitted and plant milk is used, this can be adapted to be vegetarian or vegan depending on cheese selection.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup, Lunch
- Method: Stovetop
- Cuisine: American
