Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (28 oz) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and black pepper to taste
- Fresh parsley for garnish
- 8 slices of sourdough or thick-cut white bread
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, softened
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the pumpkin puree, crushed tomatoes, and broth to the pot. Stir well to combine all the ingredients. Season with dried thyme, nutmeg, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld together beautifully.
- Use an immersion blender directly in the pot to blend the soup until it reaches a silky-smooth consistency. If you don’t have an immersion blender, transfer the soup in batches to a standard blender, being careful with the hot liquid. Once smooth, stir in the heavy cream and let it heat through for another 2 to 3 minutes. Taste and adjust seasonings if necessary.
- While the soup finishes, spread butter on one side of each bread slice. Place four slices, butter-side down, in a large skillet over medium heat. Top each slice generously with shredded cheddar cheese and cover with the remaining bread slices, butter-side up. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is perfectly melted.
- Ladle the hot soup into deep bowls and garnish with a swirl of cream or a sprinkle of fresh parsley. Slice the grilled cheese sandwiches diagonally and serve them immediately alongside the soup for dipping. Enjoy the ultimate fall comfort meal!
- Cook Time: 45 minutes