Ingredients:

  • 2 lbs fresh pumpkin, peeled and cubed
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 4 cups low-sodium vegetable broth
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 1 tbsp apple cider vinegar
  • 8 slices sourdough bread
  • 8 oz sharp cheddar cheese, shredded
  • 3 tbsp unsalted butter, softened
  • 2 tbsp mayonnaise

Instructions:

  1. Toss pumpkin cubes with 1 tbsp olive oil and salt. Spread on a baking sheet and roast at 400°F (200°C) for 25–30 minutes until the edges are charred and golden.
  2. In a Dutch oven, heat the remaining oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in the minced garlic, grated ginger, smoked paprika, and cayenne. Cook for 60 seconds until fragrant.
  4. Add the roasted pumpkin and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
  5. Use an immersion blender or stand blender to process the soup until completely smooth.
  6. Stir in the heavy cream and apple cider vinegar.
  7. Assemble grilled cheese sandwiches by placing shredded cheese between sourdough slices.
  8. Spread a thin layer of butter and mayonnaise on the exterior of the bread.
  9. Grill in a non-stick skillet over medium heat until the exterior is mahogany-colored and crisp and the cheese is melted.