Ingredients:

  • 1 medium pumpkin, peeled and diced (approx. 2-3 cups or 500-700 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (2 g)
  • ½ teaspoon ground coriander (1 g)
  • ½ teaspoon smoked paprika (1 g)
  • ½ teaspoon red pepper flakes (2 g)
  • 4 cups vegetable broth (960 ml)
  • 1 cup coconut milk or heavy cream (240 ml)
  • Salt, to taste
  • Pepper, to taste
  • 8 slices of whole-grain bread or sourdough
  • 4 tablespoons unsalted butter, softened (56 g)
  • 8 slices of cheese (e.g., cheddar, Gruyere)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, sauté until translucent (about 5 minutes). Stir in minced garlic, cook for an additional minute until fragrant.
  2. Add diced pumpkin to the pot and stir well. Sprinkle in cumin, coriander, smoked paprika, and red pepper flakes. Cook for about 5 minutes to toast the spices.
  3. Pour in vegetable broth and bring to a simmer. Cook until the pumpkin is tender, about 15-20 minutes.
  4. Remove from heat. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or heavy cream. Season with salt and pepper to taste.
  5. Preheat the skillet or griddle over medium heat. Spread butter on one side of each slice of bread. Place cheese between two slices (butter on the outside).
  6. Grill until golden brown on both sides and cheese is melted, about 3-4 minutes per side.
  7. Ladle hot soup into bowls, serve with grilled cheese sandwiches on the side. Enjoy!