Creamy Pumpkin Soup Recipe with Blue Cheese Toasties

Creamy pumpkin soup with blue cheese and sage toasties

  • serves 8
  • Easy

Serve this in big mugs with fat fingers of melty cheese toasties for dipping

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Ingredients

  • olive oil 2 tbsp
  • onions 2, roughly chopped
  • carrots 2, diced
  • celery 2 sticks, diced
  • garlic 2 cloves, roughly chopped
  • pumpkin or butternut squash 1kg after peeling, cut into chunks
  • chicken stock 1.2 litres
  • double cream 150ml
  • nutmeg for grating (optional)

TOASTIES

  • dolcelatte 150g, rind removed
  • mozzarella 1 ball, drained and grated
  • sage leaves chopped to make 1 tbsp
  • bloomer 8 slices
  • butter

Method

  • Step 1

    Heat the olive oil in a pan and fry the onions, carrots, celery and garlic until soft. Add the pumpkin and cook for 5 minutes, then tip in the stock and simmer until the pumpkin is soft and you can mash it with the back of a spoon. Add the cream and cook gently for 2-3 minutes. Put everything in a blender and whizz until smooth (or use a stick blender). Gently reheat to serve, grating over a little nutmeg, if you like.

  • Step 2

    Meanwhile, to make the toasties, mash together the blue cheese and mozzarella with the sage. Divide the mixture between the bloomer slices to make 4 sandwiches. Butter the outside of the sandwiches then fry on both sides in a non-stick frying pan until golden and the cheeses have melted (if you need to do this in 2 batches, you can keep the sandwiches warm in a low oven). Cut into fat fingers then serve with the soup.

Discover more of our comforting soup recipes here...

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Nutritional Information

  • Kcals 526
  • Fat 27.8g
  • Saturates 15.7g
  • Carbs 44.4g
  • Sugars 7.4g
  • Fibre 5.6g
  • Protein 21.8g
  • Salt 2.4g
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