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.

  • 06 Apr 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 9 Ingredients

Pumpkin soup with cheese toastie

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.

Ingredients:

1 tbsp olive oil
14g
1 onion
160g
2 garlic cloves
6g
1 tbsp fresh thyme
16g
8 cups pumpkin
960g
2 cups vegetable broth
460g
4 slices whole-wheat bread
140g
1/3 cup cheddar cheese
33g
2 tbsp chives
30g

Instructions:

1. Prepare Ingredients:
- Chop the onion and mince the garlic.
- Peel and dice the pumpkin.
- Grate the cheddar cheese.
- Chop the chives.
2. Cook the Soup:
- 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.
3. Blend the Soup:
- 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.
4. Prepare the Cheese Toasties:
- 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.
5. Serve the Soup:
- 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.
6. Enjoy:
- 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 Facts
Serving Size450 grams
Energy
Calories 210kcal11%
Protein
Protein 10g7%
Carbohydrates
Carbohydrates 36g10%
Fiber 4.81g13%
Sugar 11g11%
Fat
Fat 8g9%
Saturated 2.50g8%
Cholesterol 8mg-
Vitamins
Vitamin A 1080ug120%
Choline 33mg6%
Vitamin B1 0.31mg26%
Vitamin B2 0.40mg31%
Vitamin B3 3.23mg20%
Vitamin B6 0.31mg18%
Vitamin B9 70ug18%
Vitamin B12 0.09ug4%
Vitamin C 30mg33%
Vitamin E 2.82mg19%
Vitamin K 22ug19%
Minerals
Calcium, Ca 200mg15%
Copper, Cu 0.43mg47%
Iron, Fe 3.16mg29%
Magnesium, Mg 63mg16%
Phosphorus, P 240mg19%
Potassium, K 1060mg31%
Selenium, Se 12ug22%
Sodium, Na 560mg37%
Zinc, Zn 1.86mg17%
Water
Water 400g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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