If you’re looking for a simple go-to comfort meal for that much needed warmth during the coldest season of the year, then look no further than this delicious creamy pumpkin soup and garlic bread recipe. This meal is as easy as it gets and can be prepared in six simple steps.
Ingredients
1 large pumpkin (roasted and puréed)
4 slices white bread
3 Tbsp of mayonnaise
1 1/2 cups vegetable broth
Swiss cheese slices
2 cloves of minced garlic
Freshly ground black pepper
1 cup chopped onion
3 Tbsp of butter, divide into portions
1/4 cup chopped fresh parsley
1/2 cup heavy cream
2 Tbsp of syrup or honey (optional)
1 Tbsp of extra-virgin olive oil
Salt
Directions
Step 1
Preheat the oven to 400°F and line a pan with aluminum foil. Cut the pumpkin in half, and scrape out the seeds and unwanted parts inside. Place the pumpkin (skin down) in the oven and bake for an hour until cooked and the skin is tender. Remove from the oven and allow to cool. Next, scoop out the flesh and blend into a semi-thick and smooth puree form.
Step 2
Melt 1 tablespoon each of butter and oil in a medium-large casserole dish. And diced onions and garlic and sauté for about 4 minutes until slightly brown in colour.
Step 3
Next add the pureed pumpkin, vegetable broth, syrup/honey (you can skip this option if not into sweet and savoury) and heavy cream. Don’t forget to season with salt and pepper. Allow to boil for about 10 minutes. Turn off the heat. For a smooth consistency, add the remaining butter.
Step 4
Place a frying pan or skillet on a medium-high heat. Spread a thin layer of mayonnaise on each bread slice and place them in the pan (with the mayonnaise-side facing down). Over the bread slices, add layers of the cheese slices before covering with the remaining bread. Allow to cook until golden brown.
Step 5
Cover the pan to allow the cheese to melt, then transfer to a cutting board and cut into portions of 8.
Step 6
To serve, dish soup into bowls and top with the grilled cheese bread and garnish with parsley. You can drizzle a tiny amount of olive oil on top for extra flavour, if needed. Enjoy!
Gladys Christian | Staff Writer
