Description
A comforting and creamy pumpkin soup served with savory cheese and sage toasties. This recipe combines roasted pumpkin blended into a smooth soup with a rich touch of double cream and a hint of nutmeg. The toasties are filled with dolcelatte and mozzarella cheese mixed with fresh sage, buttered, and pan-fried to golden perfection, creating a perfect balance of flavors for a cozy meal.
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 cheese, rind removed
- 1 ball mozzarella, drained and grated
- 1 tbsp fresh sage leaves, chopped
- 8 slices bloomer bread
- Butter, for spreading and frying
Instructions
- Prepare the vegetables: Heat the olive oil in a large pan over medium heat. Add the chopped onions, diced carrots, diced celery, and roughly chopped garlic. Fry the mixture gently until the vegetables are soft and fragrant, about 7-8 minutes.
- Cook the pumpkin: Add the pumpkin chunks to the pan and cook for 5 minutes, stirring occasionally to combine the flavors. Then pour in the chicken stock and bring the mixture to a simmer. Let it cook until the pumpkin is very soft and can be mashed easily with the back of a spoon, approximately 20-25 minutes.
- Add cream and blend: Stir in the double cream and cook the soup gently for another 2-3 minutes. Carefully transfer the soup to a blender or use a stick blender in the pan to puree it until smooth. Return the soup to low heat to rewarm before serving. Optionally, grate nutmeg over the soup for added aroma and flavor.
- Make the toasties filling: In a bowl, mash together the dolcelatte and grated mozzarella cheeses with the chopped sage leaves until nicely combined.
- Assemble the toasties: Divide the cheese mixture evenly among 4 slices of bloomer bread. Top each with another slice to form sandwiches. Spread butter on the outside of each sandwich to ensure a golden, crispy finish when cooked.
- Cook the toasties: Heat a non-stick frying pan over medium heat. Fry the sandwiches on each side until the bread is golden brown and the cheese has melted, about 3-4 minutes per side. If making in batches, keep cooked sandwiches warm in a low oven until ready to serve.
- Serve and enjoy: Cut the toasties into thick fingers and serve alongside the warm pumpkin soup for a hearty and comforting meal.
Notes
- Use butternut squash as an alternative to pumpkin for a slightly sweeter flavor.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Add a pinch of freshly ground black pepper if desired.
- Nutmeg enhances the flavor but is optional—adjust to taste.
- Sage can be substituted with thyme or rosemary for a different herb twist.
- To keep toasties warm, wrap in foil and place in a low-temperature oven (around 90°C/200°F).
Nutrition
- Serving Size: 1 serving (including soup and one toastie)
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 65 mg
