Creamy Pumpkin Soup and Grilled Cheese Croutons Recipe Revealed!
A delicious and comforting creamy pumpkin soup served with crispy grilled cheese croutons, perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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.
- Bring the mixture to a simmer and cook for about 15 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.
- Adjust the spices according to your taste preference.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.