Ingredients
Scale
- 2 cans (15 oz each) pumpkin puree (not pumpkin pie filling)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 8 slices of thick sourdough or brioche bread
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, softened
- Optional: Fresh sage leaves for the butter
Instructions
- Start by organizing all your ingredients to ensure a smooth cooking process. Finely dice your yellow onion and mince the garlic cloves. If you are using fresh sage for the grilled cheese, chop it finely and mix it into the softened butter. Shred your cheddar cheese by hand rather than using pre-shredded packs; fresh cheese melts much more smoothly and provides a better “cheese pull.” Set aside your pumpkin puree and broth so they are ready to be poured into the pot.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and soft. Stir in the garlic, ginger, and nutmeg, cooking for another minute until fragrant. Pour in the pumpkin puree and the broth, whisking until the mixture is smooth. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes. While the soup simmers, prepare the grilled cheese. Spread the sage butter on one side of each bread slice. Place four slices butter-side down in a large skillet over medium heat. Pile the shredded cheese onto the bread and top with the remaining slices, butter-side up. Grill for 3 to 4 minutes per side until the bread is golden brown and the cheese is completely melted. Just before serving the soup, stir in the heavy cream and season with salt and pepper.
- Ladle the hot pumpkin soup into wide bowls. For a professional look, drizzle a tiny bit of extra cream on top and swirl it with a toothpick. Slice your grilled cheese sandwiches diagonally to create triangles, which are perfect for dipping. Place a sandwich on a side plate or rest it right on the edge of the soup bowl. Serve immediately while the cheese is gooey and the soup is steaming hot.
- Cook Time: 40 minutes