Creamy Pumpkin Soup with Grilled Cheese Croutons

TOTAL TIME: 0:30 PREP: 0:20 LEVEL: EASY SERVES: 4

Creamy Pumpkin Soup with Grilled Cheese Croutons
Creamy Pumpkin Soup with Grilled Cheese Croutons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tbsp. butter, divided

  • 1

    tbsp. extra-virgin olive oil, plus more for drizzling

  • 2

    cloves garlic, minced

  • 1

    c. chopped onion

  • 2

    c. pumpkin purée

  • 1 1/2

    c. vegetable broth

  • 1/2

    c. heavy cream

  • 2

    tbsp. honey

  • kosher salt

  • Freshly ground black pepper

  • 3

    tbsp. mayonnaise

  • 4

    slices white bread

  • 6–8

    slices gruyère cheese

  • 1/4

    c. chopped fresh parsley

Directions

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

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