Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe

I absolutely love how this Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe brings the cozy flavors of fall right into your kitchen. It’s the kind of dish that warms you up from the inside out, with velvety pumpkin soup paired perfectly with rich, melty toasties that have just the right hint of savory sage. Whether it’s a chilly evening or a casual weekend lunch, I find this combo irresistible and incredibly satisfying.

When I first tried this recipe, I was drawn to how simple it is to pull together such comforting, layered flavors without needing tons of fancy ingredients. Plus, the creamy pumpkin soup is beautifully balanced — not too heavy, but indulgent enough with that splash of cream, and the sage-mozzarella toasties add a crispy, gooey texture that’s simply heavenly. You’ll find that this Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe quickly becomes a go-to when you want something both nourishing and a little special.

this …

Ingredients You’ll Need

The ingredients in this Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe all come together to create that perfect harmony of earthy, creamy, and cheesy flavors. Shopping tip: opt for a juicy, fresh pumpkin or butternut squash for the best texture, and pick good-quality mozzarella for meltiness.

• Olive oil: Use a mild variety to gently sauté the veggies without overpowering the soup’s delicate flavor.
• Onions: These give a subtle sweetness and great base flavor when softened properly.
• Carrots: Adds natural sweetness and boosts the soup’s color and nutrition.
• Celery: Brings in a nice aromatic crunch, balancing out the sweetness from the pumpkin and carrots.
• Garlic: Enhances the savory depth; use fresh cloves for that punchy aroma.
• Pumpkin or butternut squash: The star ingredient—choose firm, fresh produce for smooth texture after blending.
• Chicken stock: Layered flavors start here; homemade or store-bought works fine, just go for low sodium.
• Double cream: Enriches the soup for luscious creaminess without heaviness.
• Nutmeg: Just a hint grated on top adds warmth and a subtle festive touch.
• Dolcelatte cheese: Use this mild blue cheese for tanginess in the toasties without being overpowering.
• Mozzarella: Grated and drained to melt perfectly and hold the flavors together.
• Fresh sage leaves: Chopped to infuse the toasties with a wonderful earthy aroma.
• Bloomer bread slices: Soft, thick slices that crisp up nicely and hold the fillings well.
• Butter: For toasting the bread to golden perfection with rich flavor.

Variations

I love experimenting with this Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe by switching up cheeses or adding spices, which keeps it exciting and perfect for all tastes. Feel free to make it your own by adjusting the herbs or trying dairy-free cheese alternatives if needed.

• Cheese swap: I sometimes swap dolcelatte for gorgonzola or a sharper blue cheese, which gives a bolder flavor that my family adores.
• Vegetarian option: Use vegetable stock instead of chicken stock to keep it plant-based without sacrificing depth.
• Added heat: A pinch of chili flakes or cayenne in the soup adds a surprising little kick that I find delightful on cold days.
• Herb changes: Experiment with thyme or rosemary instead of sage if you want a different aromatic twist.

How to Make Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating the olive oil in a large pan over medium heat. Add the roughly chopped onions, diced carrots, celery, and garlic, then cook, stirring occasionally, until everything is soft and fragrant—usually about 8 to 10 minutes. This slow sauté is crucial because it brings out the natural sweetness and depth that make the soup so comforting. Watch closely so the garlic doesn’t brown too quickly and turn bitter.

Step 2: Cook the Pumpkin and Add Stock

Next, toss your chunked pumpkin into the pan and cook for around 5 minutes to start softening it up. Pour in the chicken stock and bring everything to a simmer. Let it gently bubble for about 20 minutes or until the pumpkin is falling apart and mashable with a spoon. This simmer is where the soup really develops its rich, smooth texture — patience pays off here!

Step 3: Blend and Add Cream for Silky Texture

Once the pumpkin is tender, stir in the double cream and heat gently for another 2 to 3 minutes. Then, carefully transfer the mixture to a blender and whizz until luxuriously smooth; if you have an immersion blender, that works great right in the pot. Just be cautious with hot liquids—blend in batches if needed to avoid spills. Reheat gently if the soup cools too much during blending. Finish with a little fresh nutmeg grated on top to taste.

Step 4: Prepare the Sage-Mozzarella Toasties

While the soup simmers, mash together the dolcelatte and grated mozzarella with your chopped fresh sage leaves. This combo makes a flavorful, melty filling that’s simply irresistible. Spread the mixture evenly over four slices of bloomer bread, then top with the remaining slices to make sandwiches. Butter the outside generously — this helps get your toasties beautifully golden and crisp in the pan.

Step 5: Cook the Toasties to Golden Perfection

Heat a non-stick frying pan over medium heat and cook your buttered sandwiches for about 3-4 minutes each side, until they’re golden brown and the cheese inside is perfectly melted. If you need to do this in batches, keep the cooked toasties warm in a low oven so everyone gets to enjoy them hot together. Once done, cut into thick fingers — these are perfect for dipping into the creamy pumpkin soup!

How to Serve Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe

Garnishes

I love finishing the soup with a light sprinkle of freshly grated nutmeg for warmth and a few chopped sage leaves for an herbal pop. Sometimes I drizzle a tiny amount of good-quality olive oil on top — it adds a lovely gloss and richness that makes each spoonful feel extra special.

Side Dishes

Since the toasties are already a perfect side, I usually keep it simple—maybe a crisp green salad with a light vinaigrette or some steamed green beans for freshness. If you want a heartier meal, a bowl of roasted chickpeas seasoned with sage and smoked paprika is a fabulous complement.

Creative Ways to Present

For a cozy dinner party, I like serving the soup in little pumpkin bowls alongside the toastie fingers on a wooden board. It adds a rustic, seasonal charm everyone always compliments. Another time-saving trick: make mini toastie bites using small sandwich rounds for casual entertaining—they disappear fast!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to 3 days. When storing, I like to cool it quickly before sealing to keep it fresh and vibrant. The toasties are best enjoyed fresh but can be kept wrapped in foil for a few hours if needed.

Freezing

This soup freezes wonderfully, so I often make a double batch. Just freeze in meal-sized portions and thaw overnight in the fridge before gently reheating. I wouldn’t recommend freezing the toasties, since the bread tends to get soggy upon thawing, but the soup is a great freezer staple.

Reheating

When reheating the soup, warm it gently on the stove over low heat, stirring often to keep it smooth and prevent the cream from splitting. Adding a splash of stock or water can refresh the consistency if it thickens too much. For the toasties, a quick re-toast in the pan or under the grill crisps them right back up if you’re eating leftovers soon after cooking.

FAQs

Final Thoughts

This Creamy Pumpkin Soup with Sage-Mozzarella Toasties Recipe feels like a warm hug on a plate, and I can’t recommend it enough for those times when you want comforting food with vibrant flavor. It’s approachable, incredibly tasty, and perfect for sharing with family or friends on a relaxed afternoon or cozy night in. Give it a try — once you taste that smooth pumpkin soup alongside the crisp, cheesy toasties, it might just become your new favorite fall classic, like it is mine!

Print