Cozy Roasted Pumpkin Soup with Grilled Cheese
Equipment
Ingredients
Soup Ingredients
pumpkin (whole)
3000 g
carrot (whole)
2 pcs
red bell pepper (whole)
1 pcs
onion (whole)
1 pcs
cherry tomatoes (whole)
300 g
garlic bulb (whole)
2 pcs
olive oil
45 ml
salt
5 g
black pepper
2 g
paprika
5 g
vegetable stock
800 ml
cooking cream
150 ml
pumpkin seeds
30 g
Grilled Cheese
bread slices
12 pcs
butter
60 g
cheddar cheese (sliced)
200 g
Instructions
Preheat oven and prepare vegetables
Preheat oven to 200°C. Cut pumpkin into large chunks, peel and chop carrots, halve the bell pepper, quarter the onion, and place all vegetables on a baking sheet with cherry tomatoes.
Season and roast vegetables
Drizzle olive oil over vegetables, season with salt, pepper, and paprika. Add whole garlic bulbs. Roast for 45-50 minutes until vegetables are soft and caramelized.
Blend the soup
Squeeze roasted garlic from bulbs into the vegetables. Transfer everything to a blender or pot, add vegetable stock, and blend until smooth and creamy.
Finish with cream
Stir in cooking cream and adjust seasoning to taste. Keep warm on low heat.
Prepare grilled cheese
Butter bread slices, add cheddar cheese between two slices. Grill in a pan or panini press until golden and cheese is melted.
Serve
Ladle hot soup into bowls, top with pumpkin seeds. Serve immediately with grilled cheese for dipping.
Original recipe
Storage
Store soup and grilled cheese components separately. Grilled cheese best eaten fresh.
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