Description
A warm and comforting creamy pumpkin soup paired with delicious grilled cheese croutons, perfect for chilly days.
Ingredients
- 2 cups pumpkin puree
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 4 slices of bread
- 4 slices of cheese (cheddar or your choice)
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the pumpkin puree, vegetable broth, heavy cream, cinnamon, nutmeg, salt, and pepper. Stir well and bring to a simmer.
- Let the soup cook for about 15-20 minutes, stirring occasionally.
- While the soup is cooking, prepare the grilled cheese croutons. Heat a skillet over medium heat.
- Place cheese between two slices of bread and grill until golden brown on both sides.
- Once the soup is ready, blend it until smooth using an immersion blender or a regular blender.
- Serve the soup hot, topped with grilled cheese croutons.
Notes
- For a vegan version, substitute heavy cream with coconut cream and use vegan cheese.
- Feel free to add spices like cayenne pepper for a kick.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American