Pumpkin Cream Soup with Grilled Cheese Sandwich – Silky, Creamy Autumn Dinner
Ingredients – 4 servings
For the soup – pumpkin
- 1 medium db Pumpkin
For the soup
- 1 head Garlic
- 1 large head Yellow onion
- 1 large db Tomato
- 1 large db Carrot
- to taste Salt
- to taste Ground black pepper
- to taste Thyme
- a little Olive oil
For the soup – red
- 1 db Bell pepper
For the soup – more if needed
- 480 ml Vegetable Stock
For the soup – can be substituted with coconut milk
- 60 ml Cooking Cream
For the soup – grated
- 25 g Parmesan
For 1 grilled cheese sandwich
- 2 slice Sourdough Bread
- 15 g Butter
- 7 g Mayonnaise
For serving
- a little Cooking Cream
- to taste Chili Flakes
- a few drops Olive oil
For serving – fresh
- to taste Parsley
for 1 grilled cheese sandwich
- 110 g Gouda cheese
Preparation
Prepare the vegetables. Preheat the oven to 200 °C in upper-lower baking mode. Peel the pumpkin, remove the seeds, and cut it into larger cubes. Clean the onion, tomato, bell pepper, and carrot, then chop them. Remove the outer loose skin from the garlic head, but keep the cloves whole.
Roast the vegetables. Place the prepared vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, then sprinkle with thyme. Also place the garlic head on the baking sheet. Roast at 200 °C for about 35–45 minutes, until all the vegetables are completely soft and the edges are slightly caramelized.
Blend the soup until creamy. Transfer the roasted vegetables to a larger pot. Squeeze the garlic cloves out of their skins and add them to the other vegetables. Pour in the vegetable broth and blend until completely smooth using an immersion blender. Stir in the cooking cream and grated parmesan. If you find it too thick, gradually add more broth until you reach the desired consistency.
Season the soup. Return the pot to low heat and warm it through for a few minutes. Taste and add more salt, pepper, or thyme as needed.
Make the grilled cheese sandwich. Spread mayonnaise thinly on one side of the slices of bread and butter on the other side. Layer grated gouda cheese between the slices of bread, then place them in a skillet with the buttered side facing out.
Toast until golden brown. Cook the sandwich on medium-low heat for a few minutes on each side until the bread is nicely golden brown and crispy on the outside, and the cheese is completely melted inside. You can gently press it down with a spatula while cooking.
Serve the soup. Ladle the hot pumpkin cream soup into bowls or soup cups. Drizzle with a little cream and olive oil, then sprinkle with fresh parsley and chili flakes to taste. Cut the grilled cheese sandwich in half and serve it alongside the soup.
Roast the vegetables in the oven: This will give the soup a rich flavor and a slightly caramelized taste.
Roast the garlic whole: This will give it a pleasantly sweet, soft flavor.
Gradually add the broth: Adjust the soup's desired thickness after blending.
Cook the sandwich on medium-low heat: This way, the gouda will melt by the time the bread is toasted crispy.
