Creamy Pumpkin Soup With Grilled Cheese Croutons

Creamy Pumpkin Soup with Grilled Cheese Croutons Recipe

INGREDIENTS

  • 3 tbsp. butter, divided
  • 1 tbsp. extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 1 c. chopped onion
  • 2 c. pumpkin purée
  • 1 1/2 c. vegetable broth
  • 1/2 c. heavy cream
  • 2 tbsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. mayonnaise
  • 4 slices white bread
  • 6–8 slices gruyère cheese
  • 1/4 c. chopped fresh parsley

DIRECTIONS

  1. In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; sauté garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, heavy cream, and honey and season with salt and pepper. Bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter for a silky consistency, then cover with lid and keep warm.
  2. Preheat cast-iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down. Top with layers of gruyère and cover with remaining bread. Cook until golden brown, flipping as needed. Cover skillet to melt cheese. Transfer to a cutting board and cut each grilled cheese into 8 pieces.
  3. Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil. Serve immediately.

Source: http://www.delish.com/cooking/recipe-ideas/recipes/a49770/creamy-pumpkin-soup-with-grilled-cheese-croutons-recipe/