Cozy Fall Recipe: Creamy Pumpkin Soup

November 1, 2017

There's no way to welcome in the fall season than with a delicious warm, cozy soup! 

Creamy Pumpkin soup with Grilled Cheese Croutons

Yields 4

Judy Kim



3 Tbl spoons butter, divided

1 Tbl spoons extra-virgin olive oil, plus more for drizzling

2 cloves garlic, minced

1 cups chopped onion

2 cups pumpkin purée

1 ½ cups vegetable broth

½ cups heavy cream

2 Tbl spoons honey

kosher salt

black pepper

3 Tbl spoons mayonnaise

4 slices white bread

8 slices gruyère cheese

¼ cups chopped fresh parsley



  1. In a large pot over medium heat, melt 1 tablespoon butter and oil.

  2. Sauté garlic and onions for 3 to 4 minutes.

  3. Stir in pumpkin, broth, heavy cream, and honey and season with salt and pepper.

  4. Bring to a boil and simmer for 7 to 10 minutes.

  5. Turn off heat and melt remaining butter

  6. Cover with lid and keep warm.

  7. Preheat pan over medium-high heat.

  8. Spread each piece of bread with a thin layer of mayonnaise and place in pan, mayonnaise-side down.

  9. Top with cheese and bread.

  10. Cook until golden brown, flipping as needed.

  11. Cover skillet to melt cheese.

  12. Transfer to a cutting board and cut each grilled cheese.

  13. Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil.

  14. Serve immediately.

  15. Enjoy!!


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