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Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks

This comforting pumpkin tomato soup pairs perfectly with crispy grilled Swiss cheese sticks, offering a delightful blend of flavors. Perfect for chilly days, it’s a satisfying and nutritious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Wooden spoon
  • 1 Griddle or frying pan
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 15 oz pumpkin puree 1 can
  • 14.5 oz diced tomatoes, with juices 1 can
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 cup heavy cream
  • 8 slices Swiss cheese
  • 8 slices bread Whole grain or sourdough
  • 4 tablespoons butter

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
  • Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
  • Stir in the pumpkin puree, diced tomatoes (with juices), vegetable broth, cumin, salt, black pepper, and paprika. Bring the mixture to a boil.
  • Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
  • Remove the pot from heat and use a blender or immersion blender to puree the soup until smooth.
  • Return the soup to low heat and stir in the heavy cream. Warm until heated through, about 3-5 minutes.
  • Meanwhile, preheat a griddle or frying pan over medium heat. Butter one side of each slice of bread.
  • On the unbuttered side of half the bread slices, layer 1 slice of Swiss cheese. Top with the remaining bread slices, buttered side up, creating sandwiches.
  • Grill the sandwiches for about 3-4 minutes on each side, until golden brown and crispy, and the cheese is melted.
  • Serve the pumpkin tomato soup hot, garnished with a sprinkle of paprika if desired, alongside the grilled Swiss cheese sticks.

Notes

For an added flavor, consider garnishing the soup with fresh herbs like basil or parsley before serving.
If you prefer a spicier kick, add a pinch of cayenne pepper to the soup.
This recipe can be easily doubled to serve more people.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.