Pumpkin soup with cheese toastie
Warm up with our quick pumpkin soup topped with a delicious cheese toastie. This wholesome recipe features nourishing pumpkin, aromatic thyme, and creamy cheddar cheese on whole-wheat bread for a comforting, flavor-packed bowl of goodness. Ready in no time to soothe your soul.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
2 garlic cloves
1 tbsp fresh thyme
8 cups pumpkin
2 cups vegetable broth
4 slices whole-wheat bread
1/3 cup cheddar cheese
2 tbsp chives
This Pumpkin Soup is a delightful and easy-to-prepare meal that's perfect for a cozy lunch or dinner. With a blend of aromatic herbs, fresh pumpkin, and a floating cheese toastie, this recipe combines nutritious vegetables with the comforting taste of melted cheddar on toasted whole-wheat bread. Follow these simple steps to create a velvety pumpkin soup topped with a deliciously crunchy cheese toastie.
Instructions:
- Chop the onion and mince the garlic.
- Peel and dice the pumpkin.
- Grate the cheddar cheese.
- Chop the chives.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Add the minced garlic and fresh thyme leaves, and cook for an additional minute until fragrant.
- Add the diced pumpkin and the vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the pumpkin is tender.
- Once the pumpkin is tender, remove the pot from the heat.
- Use an immersion blender to blend the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender. Return the soup to the pot if necessary.
- Season with salt and pepper to taste.
- While the soup is cooking, preheat your oven's broiler.
- Lay the whole-wheat bread slices on a baking sheet.
- Evenly sprinkle the grated cheddar cheese over two of the bread slices.
- Top each slice with the remaining slices to form sandwiches.
- Place the baking sheet under the broiler for 2-3 minutes, or until the cheese is melted and the bread is golden brown and crispy. Be sure to watch closely to prevent burning.
- Ladle the hot pumpkin soup into bowls.
- Cut the cheese toasties into halves or quarters and place them on top of the soup for a floating effect.
- Garnish the soup with chopped chives.
- Serve immediately and enjoy your pumpkin soup with cheese toasties!
Tips:
- For a smoother texture, use an immersion blender or blend the soup in batches in a countertop blender.
- Roast the pumpkin pieces before adding them to the soup for a richer flavor.
- Feel free to adjust the thickness of the soup by adding more vegetable broth if you prefer a thinner consistency.
- Sprinkle additional chives on top for extra color and flavor just before serving.
- Experiment with different types of cheese if you like; gouda or gruyere can provide a nice twist.
This Pumpkin Soup with Cheese Toastie is not only easy to make but also incredibly satisfying and full of seasonal flavor. It is great for a quick weeknight meal or a starter for a larger feast. Enjoy the creamy, hearty soup with the crunchy, melty cheese toastie for a wonderful dining experience.
Nutrition per serving
4 ServingsCalories 210kcal
Protein 10g
Carbohydrates 36g
Fiber 4.81g
Sugar 11g
Fat 8g
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