Description

This comforting Pumpkin Bisque with Grilled Cheese Croutons is a perfect fall-inspired soup featuring a smooth, spiced pumpkin base complemented by savory grilled cheese croutons. The bisque blends aromatic spices, creamy pumpkin, and rich stock for a velvety texture, while the crispy, cheesy croutons add delightful texture and flavor contrast. Ideal for cozy dinners or entertaining guests, this recipe yields a warm, satisfying dish that balances savory and subtly sweet notes.

Ingredients

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Bisque Ingredients

2 tbsp butter or olive oil
1 sweet onion, chopped
2 garlic cloves, minced
1 tsp fresh thyme (or ½ tsp dried thyme)
1 tsp ground cumin
½ tsp ground cinnamon
¼ tsp nutmeg
1 (15 oz) can pumpkin purée
3 cups vegetable or chicken stock
¾ cup heavy cream or coconut milk
Salt & pepper, to taste

Grilled Cheese Croutons Ingredients

4 slices sourdough or rustic bread
1 cup shredded sharp cheddar or Gruyère cheese
2 tbsp butter

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Instructions

Make Bisque: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, fresh thyme, ground cumin, cinnamon, and nutmeg; cook for an additional 1 minute until fragrant. Add the pumpkin purée and stock, stir well to combine, then bring the mixture to a simmer. Cook gently for 15 minutes, allowing the flavors to meld. Use an immersion blender or transfer in batches to a blender and puree the soup until smooth. Return the soup to the pot if needed, stir in the heavy cream or coconut milk, season with salt and pepper to taste, and keep warm on low heat.
Prepare Grilled Cheese Croutons: Butter one side of each slice of bread. Place cheese between two slices, ensuring the buttered sides face outward to the skillet. Heat a skillet over medium heat and grill the sandwiches until the bread is golden brown and the cheese has melted, about 3-4 minutes per side. Remove from the skillet and let cool slightly. Cut each sandwich into small bite-sized squares to create grilled cheese croutons.
Serve: Ladle the warm pumpkin bisque into serving bowls. Top each bowl with a handful of grilled cheese croutons. For an optional finishing touch, garnish with a swirl of cream or some fresh herbs such as thyme or parsley. Serve immediately and enjoy the comforting blend of creamy soup and savory croutons.

Notes

You can substitute heavy cream with coconut milk to make this recipe dairy-free and vegan.
Use vegetable stock for a vegetarian version or chicken stock for a richer flavor.
Fresh thyme enhances flavor but dried thyme is a good pantry substitute.
To make the grilled cheese croutons crispier, press the sandwiches with a spatula while cooking.
The bisque can be refrigerated for up to 3 days and reheated gently before serving.