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Pumpkin Soup with Cheese Toastie
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Pumpkin Soup & Herby Grilled Cheese

Prep: 1H35 Serves: 2

Home made pumpkin soup and herby grilled cheese makes for a deliciously warming treat this fall

Filled with fall flavors, this warming pumpkin soup and grilled cheese is perfect for those cold, dark nights. With lightly sweet Brioche Loaf oozing with melted cheese, dipped into home made pumpkin soup, this is bound to become a firm favorite this fall. Serve for supper on Thanksgiving day after your turkey dinner for a warming end to the day.

Ingredients

For the grilled cheese

4 slices St Pierre Brioche Loaf
2 tbsp butter, softened
1 small garlic clove, crushed
1 tbsp chopped parsley
2 large handfuls grated cheese

For the soup

1 medium pumpkin (approx. 4lbs whole or 2 ¾ lbs trimmed weight) or equivalent weight in pumpkin cans
1 tsp paprika
2 garlic cloves, unpeeled and smashed
Few sprigs fresh thyme
1 tbsp olive oil
Salt and pepper
2 onions, diced
1 large carrot, peeled and chopped
1 stalk celery, sliced
35 fl oz vegetable stock/bouillon (made with stock/bouillon powder or cube)
4 tbsp light cream
Few extra thyme leaves for garnish
Crushed chili flakes

Method

  1. First make the soup. Preheat the oven to 375°F
  2. Peel then halve the pumpkin and scoop out the seeds. Wash the seeds, dry on kitchen paper then tip onto a baking tray. Drizzle very sparingly with olive oil and sprinkle with paprika
  3. Chop the pumpkin flesh into roughly 1 inch chunks and tip onto another baking tray. Add the smashed garlic and a few whole sprigs of thyme. Drizzle with 1 tbsp olive oil and season with a pinch of salt and black pepper. Roast in the oven for 20 minutes at the same time as the pumpkin seeds
  4. When the seeds are toasted and crispy, remove them and set aside. Take the tray of pumpkin out of the oven and add the onion, carrot and celery to the tray and stir. Add a little more olive oil if required. Return to the oven and roast for 30 minutes or until tender and golden
  5. Meanwhile, prepare the grilled cheese sandwiches. Mix together the softened butter, crushed garlic and parsley then spread over one side of each slice of brioche loaf. Turn two slices over and divide the cheese between them. Top each with another slice of bread, garlic buttered side on the outside (so you have two sandwiches with garlic butter spread on the outsides). Set the sandwiches aside
  6. Discard the thyme sprigs and skins from the garlic (but leave the roasted garlic flesh) then tip all the vegetables into a large saucepan. Pour over the stock and bring to a simmer for 10 minutes. Turn off the heat and stir in the cream. Use a liquidizer or stick blender to whizz the soup until smooth (of leave a few chunks if you prefer!). Keep warm but don’t re-boil
  7. Heat a large skillet over medium heat and add the sandwiches. Cook for a couple of minutes then carefully turn over and cook the other sides until golden and the cheese has melted
  8. Serve the soup with a swirl of cream, sprinkling of chili flakes and a few thyme leaves. Scatter over some toasted pumpkin seeds for crunch! Cut the grilled cheese sandwiches in half and serve alongside the soup for dipping in

Bon appétit!

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