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Creamy Pumpkin Soup with Grilled Cheese Croutons

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A rich and creamy pumpkin soup topped with golden grilled cheese croutons, perfect for a cozy fall meal. This recipe combines smooth pumpkin soup with crispy, cheesy croutons made from grilled cheese sandwiches.

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

  1. In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil; sauté garlic and onions for 3 to 4 minutes.
  2. Stir in pumpkin purée, vegetable broth, heavy cream, and honey; season with salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.
  4. Turn off heat, melt remaining butter into the soup for a silky texture, cover, and keep warm.
  5. Preheat a cast-iron skillet over medium-high heat.
  6. Spread each slice of bread with a thin layer of mayonnaise and place mayonnaise-side down in the skillet.
  7. Top with layers of Gruyère cheese and cover with remaining bread slices.
  8. Cook until golden brown, flipping as needed, and cover skillet to melt cheese thoroughly.
  9. Transfer grilled cheese sandwiches to a cutting board and cut each into 8 pieces to make croutons.
  10. Divide soup into bowls, top with grilled cheese croutons, garnish with parsley, and drizzle with olive oil before serving.

Notes

This soup can be made ahead and reheated gently on the stovetop. The grilled cheese croutons add a delightful texture contrast and can be customized with different cheeses for varied flavors.

Nutrition

Find it online: https://www.rapidrecipes.blog/homemade-pumpkin-soup-grilled-cheese/