Ingredients

1 Tbsp. unsalted butter

4 cloves garlic, minced

1/4 cup tomato paste

1/2 tsp. crushed red pepper flakes

4 cups low-sodium vegetable or chicken broth

1 (15-oz.) can pure pumpkin puree

1/3 cup grated Parmesan, plus shavings for serving

Kosher salt

3 Tbsp. heavy cream, plus more for drizzling

Chopped fresh basil leaves, for serving

8 slices white bread, crusts removed

8 slices deli-sliced baby Swiss cheese

2 Tbsp. unsalted butter

Instructions

Step 1: In a medium saucepan over medium-high heat, melt 1 tablespoon butter. Add minced garlic and crushed red pepper flakes, cooking and stirring until the garlic is fragrant and light golden, about 1 minute.

Step 2: Stir in the tomato paste and cook for about 1 minute more until lightly toasted. Add the broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon kosher salt. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until slightly thickened and flavors meld, about 5 minutes. Stir in 3 tablespoons heavy cream.

Step 3: For the grilled cheese sticks, use a rolling pin to flatten each bread slice to about 1/4 inch thick. Place one slice of Swiss cheese on each piece of bread and roll tightly.

Step 4: Heat 2 tablespoons butter in a large nonstick skillet over medium heat, coating the bottom as it melts. Working in batches, place the rolled sticks seam side down in the skillet. Cook, turning frequently, until the bread is golden and cheese is melted, about 3 minutes.

Step 5: Ladle the soup into bowls. Drizzle with additional cream and sprinkle with chopped fresh basil. Serve hot with the grilled Swiss cheese sticks alongside.

Tips & Variations

For extra smoky flavor, try adding a pinch of smoked paprika to the soup while simmering.

You can substitute Gruyère or sharp cheddar cheese for the Swiss cheese for a different taste.

If you prefer a smoother soup, use an immersion blender to puree before adding cream.

Use gluten-free bread to make the grilled cheese sticks suitable for gluten-sensitive diets.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Grilled cheese sticks are best enjoyed fresh but can be refrigerated and reheated briefly in a skillet or oven to crisp up again within 1 day.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that will alter the flavor and texture of the soup. Use pure pumpkin puree for best results.

Can I make the soup vegan?

Yes. Use a plant-based butter substitute, vegetable broth, and omit the Parmesan or replace it with a vegan cheese alternative. Substitute heavy cream with coconut cream or cashew cream.