Smoky Pumpkin Bisque with Grilled Cheese Croutons.
I have our Halloween tradition!
Ever since I made these creamy tomato soup shooters with grilled cheese sticks, I’ve been obsessed with the idea of tomato soup and grilled cheese on Halloween. Like before trick-or-treating.
Enter pumpkin soup! The creamiest pumpkin soup every with some fontina grilled cheese croutons because golden, toasty bread and melty cheese are liiiife.
For being someone that grew up NEVER eating grilled cheese with tomato soup (like never, we never ate it even once, because my mom was scarred for life as a kid by canned Campbells tomato soup), it’s crazy to me that this has become one of my favorite meals. I’ve already decided that I’m making a version of this TONIGHT (and not tomorrow, because with being on #babywatch I might not be home tomorrow!) since I find myself intensely craving it once the weather cools down.
It was chilly and super rainy all weekend and the other comfort food dish that went down was my creamy chicken and dumplings (ah the best!) to deal with the gray weather.
But today! Grilled cheese croutons or sticks. I think I’m going to try a combo of tomato and pumpkin soup and might even add cheese into the soup with the grilled cheese croutons.
There is never enough cheese in the universe.
Of course the main reason that this soup is even better than I imagined is because it also starts and ends with bacon. Fry it for the flavor and top it off with the crispy bits. My favorite thing ever is texture on top of soup so I am all.over.that. Woohoo.
Also can we just talk about how adorable these pumpkin cocottes are?! I’ve had the white and orange up in my kitchen since September and love how they can be a piece of decor and last through Thanksgiving. I mentioned them in my favorites a few months ago and have used the orange for years, but just love the white one for cooking too.
I’m so in love with this soup combo that I’ve been inspired to turn it into some sort of dip too. Like a pumpkin fondue with crusty bread (okay, and veggies, whomp whomp) or even a pumpkin gruyere cheese sauce for something like a croque monsieur. How amazing would THAT be?!
Promise my pumpkin obsession will end soon.
And now I HAVE to know… do you have a pre-trick-or-trick meal tradition? Obviously ours may change over time and I think it would really change if it was the weekend and we were having more of a party on Halloween, but for now, I’m swimming in a bowl of soup with a grilled cheese raft.
- 4 slices bacon chopped
- 1/2 sweet onion diced
- 2 garlic cloves minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 15-ounce can pumpkin puree
- 3 1/2 cups low sodium chicken or vegetable stock
- 1/2 cup heavy cream
- 3 tablespoons snipped chives for topping
- 4 slices bread
- softened brown butter for spreading
- 6 ounces fontina cheese freshly grated
- Heat a pot over medium-low heat and add the bacon. Cook until it is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
- With the pot still over medium heat, add in the onions and the garlic. Stir in the salt, pepper, paprika, cumin and nutmeg. Stir well to toss. Reduce the heat to low and cook until the onions become a bit caramely and golden, around 8 to 10 minutes.
- Add in the pumpkin puree and stock. Stir and combine the mixture as much as you can. Turn off the heat and use an immersion blender or carefully transfer the soup to a blender to puree it until smooth. If you transfer it, put it back into the pot. Heat it over medium heat and bring it to a simmer. Let it simmer for 10 minutes or so.
- After 10 minutes, stir in the cream. Taste and season the soup additionally with salt and pepper. Heat the soup until warmed through, then serve it topped with the bacon, chives and grilled cheese croutons.
- Spread the outsides of the bread with the softened butter. Heat a large griddle or skillet over medium-low heat. Fill the sandwiches with the cheese, topping the bread with a slice buttered-side up. Cook the sandwiches until golden on both sides, about 5 to 6 minutes per side, and the cheese is melted. Let them cool slightly, then slice into “croutons” with a serrated knife.
Juuuust look at that silky dream!