Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe

I absolutely love this Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe—it’s such a cozy hug on a chilly day. The soup’s silky texture with the hint of warm nutmeg pairs perfectly with toasty, oozy sandwiches that add just the right amount of savory richness. I find it’s a winner for autumn dinners or whenever you need that extra comforting meal to brighten your evening.

When I first tried this combo, I was amazed at how the creamy pumpkin soup and the bold, tangy blue cheese melted into the mozzarella on the toasties. It’s a beautiful balance that you don’t often see, and you’ll find that it turns simple ingredients into something really special. Plus, it’s straightforward enough that you can whip it up any night of the week without fuss.

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Ingredients You’ll Need

All these ingredients come together to create a smooth, flavorful pumpkin soup accompanied by richly cheesy toasties. When buying your pumpkin or butternut squash, I like to pick one that feels heavy for its size—that’s a sign of good moisture and flavor.

• Olive oil: Use a good quality olive oil for frying the veggies—it adds subtle fruitiness to the base.
• Onions: Roughly chopped; they build the flavor foundation with their sweetness once softened.
• Carrots: Diced small for even cooking and a touch of natural sweetness.
• Celery sticks: Adds a gentle aromatic flavor, diced to match the carrots.
• Garlic cloves: Roughly chopped to infuse a subtle kick without overpowering.
• Pumpkin or butternut squash: Peeled and chunked—this is the heart of the soup, packed with creamy texture and warmth.
• Chicken stock: I prefer homemade or low-sodium to control salt levels and deepen the flavor.
• Double cream: Adds gorgeous richness and that luscious mouthfeel.
• Nutmeg (optional): Freshly grated over the soup just before serving for a cozy, spiced warmth.
• Dolcelatte cheese: The blue cheese of choice here, rind removed for smooth melting and a mild tang.
• Mozzarella ball: Drained and grated to blend perfectly with the dolcelatte for the toasties.
• Fresh sage leaves: Chopped to add an herby depth to the cheese mixture.
• Bloomer bread slices: Soft and thick, great for making sturdy sandwiches that crisp beautifully.
• Butter: For spreading on the outside of the toasties, giving a golden, crunchy finish.

Variations

I like to switch things up with this Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe depending on the season or what I have on hand. Feel free to tailor the cheese combos and herbs to your taste—that’s part of the fun!

• Vegetarian Variation: Swap chicken stock for vegetable broth to keep it plant-based without losing flavor.
• Cheese Swap: If blue cheese isn’t your thing, try goat cheese or feta mixed with mozzarella for a different tangy twist.
• Herb Variations: Rosemary or thyme can substitute sage if you want an earthier, pine-like aroma.
• Spice Addition: I sometimes add a pinch of smoked paprika or cayenne to the soup for subtle heat that complements the creaminess.

How to Make Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe

Step 1: Sauté Your Veggies until Tender and Fragrant

Start by heating the olive oil in a large pan over medium heat. Toss in the chopped onions, diced carrots, celery, and roughly chopped garlic. Stir often, cooking gently until everything softens and smells amazing—usually about 8-10 minutes. This slow cooking builds the depth of flavor for the soup, so don’t rush it or turn up the heat too high or you risk browning too fast.

Step 2: Add Pumpkin and Stock, Then Simmer to Softness

Once the veggies are soft, add in your pumpkin chunks and cook for about 5 minutes, stirring occasionally. Then pour in the chicken stock and bring it to a gentle simmer. You’ll want to cook this for 20-25 minutes or until the pumpkin is tender enough to mash easily with the back of a spoon. This step is key to that silky texture, so test with a fork along the way.

Step 3: Blend and Creamy Finish

Turn off the heat and stir in the double cream, letting it warm through for a couple of minutes. Carefully transfer the soup to a blender or use a stick blender right in the pot, then blitz it until completely smooth. You can adjust thickness now by adding a bit more stock if needed. Reheat gently to serve and grate a little nutmeg on top to add that comforting warmth that I adore.

Step 4: Make the Blue Cheese & Mozzarella Toasties

While the soup simmers, mash together dolcelatte and grated mozzarella with finely chopped sage leaves in a bowl. Spread this mix evenly between four slices of bloomer to form sandwiches. Butter the outside of each slice generously—for that golden, crispy crust—and fry them in a non-stick pan over medium heat. Take your time so the cheese melts fully and the outside turns beautifully golden, about 3-4 minutes per side. If you need to cook in batches, pop the finished toasties in a low oven to keep warm without drying out.

How to Serve Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe

Garnishes

I usually finish the soup with a light grating of fresh nutmeg, which really elevates the warmth of the pumpkin flavor. Sometimes, I drizzle a little extra cream or swirl in a touch of olive oil on top for a glossy finish. For the toasties, a few fresh sage leaves on the side add a lovely aromatic touch that ties it all back to the cheese mixture.

Side Dishes

This combo is hearty enough on its own, but I love pairing it with a crisp green salad lightly dressed with lemon vinaigrette to cut through the richness. For something more indulgent, roasted Brussels sprouts or sweet potato fries work beautifully alongside.

Creative Ways to Present

For special dinners, I serve the soup in rustic mugs and cut the toasties into thick fingers, arranging them on slate boards with small bowls of chutney or mustard for dipping. Adding a sprinkle of chopped chives or toasted pumpkin seeds on the soup makes it feel even more festive and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge where it keeps well for up to 3 days. When it cools, the flavors deepen even more, so reheated soup often tastes better the next day. Just give it a good stir after warming, as it can separate slightly.

Freezing

This Creamy Pumpkin Soup freezes really well. I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. The texture may thicken slightly, so just stir in a splash of stock or cream to loosen it up.

Reheating

Reheat your soup gently on low heat, stirring frequently to keep it smooth and creamy. Avoid boiling as the cream could split. For the toasties, I recommend making fresh for best texture, but you can reheat in a low oven wrapped in foil if needed.

FAQs

Final Thoughts

This Creamy Pumpkin Soup with Blue Cheese & Mozzarella Toasties Recipe has a special place in my kitchen because it brings out the best of simple, seasonal ingredients without any fuss. It’s one of those meals I always come back to when I want comfort with a touch of indulgence. I really encourage you to give it a try—it’s like a warm blanket in a bowl, paired with toasties that the whole family will rave about. Trust me, once you make this, it’ll become a staple in your rotation, just as it did in mine.

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