It’s fall and we’re craving everything with
pumpkin, especially this velvety pumpkin tomato soup. If you’ve never tried it before, this warming soup will convince you—pumpkin is just the sweet flavor traditional tomato soup needs. One of the best parts? Both the soup and cheese sticks are ready in under 30 minutes, making this the easiest fall dinner you’ll have no problem getting the whole fam to enjoy. Plus, it’s definitely kid-friendly—they’ll be obsessed with the grilled cheese sticks.
Ingredients
Soup
- 1 tbsp.unsalted butter
- 4cloves garlic, minced
- 1/4 c.tomato paste
- 1/2 tsp.crushed red pepper flakes
- 4 c.low-sodium chicken broth
- 1(15-oz.) can pure pumpkin puree
- 1/3 c.grated Parmesan, plus shavings for serving
- Kosher salt
- 3 tbsp.heavy cream, plus more for drizzling
- Chopped fresh basil leaves, for serving
Grilled Cheese Sticks
- 8slices white bread, crusts removed
- 8slices deli-sliced baby Swiss cheese
- 2 tbsp.unsalted butter
Directions
-
Soup
- Step 1
In a medium saucepan over medium-high heat, melt butter. Add garlic and red pepper flakes and cook, stirring, until garlic is fragrant and light golden, about 1 minute.
- Step 2Add tomato paste and cook, stirring, until lightly toasted, about 1 minute more. Add broth, pumpkin puree, Parmesan, and 3/4 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until soup is slightly thickened and flavors are melded, about 5 minutes. Stir in cream.
- Step 1
-
Grilled Cheese Sticks
- Step 1Using a rolling pin, roll bread into flat, 1/4″-thick squares. Place 1 slice cheese on each piece of bread and tightly roll up.
- Step 2In a large nonstick skillet over medium heat, melt butter, swirling to coat bottom of pan. Working in batches, add sticks to skillet seam side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
- Step 3Ladle soup into bowls. Drizzle with cream and sprinkle with basil. Serve with grilled cheese sticks alongside.
