Ingredients
3 tbsp. butter, divided
1 tbsp. extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
1 c. chopped onion
2 c. pumpkin purée
1 1/2 c. vegetable broth
1/2 c. heavy cream
2 tbsp. honey
kosher salt
Freshly ground black pepper
3 tbsp. mayonnaise
4 slices white bread
slices gruyère cheese
1/4 c. chopped fresh parsley
Preparation
Step 1In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; sauté garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, heavy cream, and honey and season with salt and pepper. Bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter for a silky consistency, then cover with lid and keep warm.Step 2Preheat cast-iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down. Top with layers of gruyère and cover with remaining bread. Cook until golden brown, flipping as needed. Cover skillet to melt cheese. Transfer to a cutting board and cut each grilled cheese into 8 pieces.Step 3Divide soup into bowls, top with grilled cheese croutons, garnish with parsley and drizzle with olive oil. Serve immediately.
