Ingredients
Scale
- 3 tbsp butter, divided
- 1 tbsp extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 cup chopped onion
- 2 cups pumpkin purée
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tbsp mayonnaise
- 4 slices white bread
- Slices Gruyère cheese
- 1/4 cup chopped fresh parsley
Instructions
- 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; 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.
- 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.
- Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil.
- Serve immediately.
Notes
This soup can be made ahead and reheated gently on the stovetop. The grilled cheese croutons add a delightful texture and flavor contrast, making the dish extra comforting for fall evenings.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg