Description
A creamy and comforting pumpkin soup served with savory blue cheese and mozzarella toasties, perfect for a cozy meal that combines smooth pureed flavors with crispy, cheesy sandwiches.
Ingredients
Scale
Soup Ingredients
- 2 tbsp olive oil
- 2 onions, roughly chopped
- 2 carrots, diced
- 2 sticks celery, diced
- 2 cloves garlic, roughly chopped
- 1 kg pumpkin or butternut squash, peeled and cut into chunks
- 1.2 litres chicken stock
- 150 ml double cream
- Nutmeg, for grating (optional)
Toasties Ingredients
- 150 g dolcelatte, rind removed
- 1 ball mozzarella, drained and grated
- 1 tbsp sage leaves, chopped
- 8 slices bloomer bread
- Butter, for frying
Instructions
- Cook the vegetables: Heat the olive oil in a pan and fry the onions, carrots, celery, and garlic until soft. Add the pumpkin chunks and cook for 5 minutes to soften them slightly.
- Simmer the soup: Pour in the chicken stock and simmer until the pumpkin is very soft and easy to mash with the back of a spoon. Stir in the double cream and cook gently for another 2-3 minutes to combine the flavors.
- Blend the soup: Transfer the soup mixture to a blender and whizz until smooth, or use a stick blender directly in the pan. Gently reheat the soup if needed before serving and grate a little nutmeg on top if desired.
- Prepare the toasties filling: Meanwhile, mash together the dolcelatte, grated mozzarella, and chopped sage until well combined.
- Assemble the toasties: Spread the cheese mixture evenly between slices of bloomer, making 4 sandwiches total. Butter the outside of each sandwich generously.
- Cook the toasties: Fry the sandwiches in a non-stick frying pan over medium heat, cooking both sides until golden brown and the cheese has melted. If cooking in batches, keep finished toasties warm in a low oven.
- Serve: Cut the toasties into thick finger shapes and serve alongside the creamy pumpkin soup for a delicious, hearty meal.
Notes
- You can substitute chicken stock with vegetable stock to make the soup vegetarian.
- For a richer soup, increase the double cream slightly or add a knob of butter before blending.
- The sage adds a lovely aromatic flavor but can be omitted if preferred.
- Keep the toasties warm in a low oven if making in batches to ensure cheese stays melted.
- This soup is perfect for autumn and winter, providing warmth and comfort.
Nutrition
- Serving Size: 1 bowl of soup with 1 toastie sandwich
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 75 mg
