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Roasted Pumpkin Tomato Soup with Scamorza Grilled Cheese

From the kitchen ofAmie Serves4

This is a rainy day dinner. I roast the pumpkin and tomatoes first so the soup tastes sweet and a little caramelized, then blend it with sage, rosemary, and a splash of white wine. The smoked scamorza grilled cheese is for dunking, and you'll want to.

Ingredients

  • Soup
  • 1 small pumpkin or butternut squash (about 2 lb peeled), cut into 1-inch cubes (about 6 cups)
  • 6 medium tomatoes (about 1½ lb), halved
  • 3 tbsp olive oil, divided
  • 1 tsp salt, plus more to taste
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 leek, white and light green parts, sliced
  • 4 sage leaves
  • 1 sprig rosemary
  • ½ cup dry white wine
  • black pepper and a pinch of nutmeg
  • 1 tsp sugar
  • 4 cups bone broth (or vegetable broth)
  • fresh basil, to serve
  • Grilled cheese
  • 8 slices rustic bread
  • 4 tbsp butter, softened
  • 6 oz smoked scamorza, sliced (smoked mozzarella or provolone work too)

Method

  1. Heat the oven to 400°F and line a baking sheet with parchment.
  2. Spread the pumpkin cubes and tomato halves (cut side up) on the sheet. Drizzle with 2 tbsp olive oil and sprinkle with the salt. Roast for 30 to 35 minutes, until the pumpkin is soft and golden at the edges and the tomatoes are blistered.
  3. While they roast, heat the last 1 tbsp olive oil in a big pot over medium heat. Add the onion, garlic, and leek and cook for 6 to 8 minutes, stirring now and then, until soft but not brown.
  4. Tip the roasted pumpkin and tomatoes into the pot (scrape in all the juices from the sheet). Add the sage and rosemary, then pour in the white wine and let it bubble for a minute.
  5. Season with black pepper, a pinch of nutmeg, and the sugar (it balances the tomatoes). Pour in the broth, bring to a boil, then lower the heat and simmer for 15 minutes.
  6. Fish out the rosemary sprig. Blend the soup with an immersion blender until silky. Taste and add salt if it needs it. If it's too thick, add a splash of water.
  7. For the grilled cheese, butter one side of each bread slice. Put 4 slices butter side down in a cast iron pan, cover them with the scamorza, and top with the other 4 slices, butter side up.
  8. Cook over medium-low heat for 3 to 4 minutes per side, pressing down gently, until golden and the cheese is melted. Cut them in half.
  9. Ladle the soup into bowls, top with basil, and serve with the grilled cheese for dunking. Enjoy!

Nutrition facts

  • Per serving: 1 bowl of soup (about 1¾ cups) + 1 grilled cheese
  • Calories750
  • % DV*
  • Total Fat 35g45%
  • Saturated Fat 16g80%
  • Cholesterol 75mg25%
  • Sodium 1450mg63%
  • Total Carbohydrate 74g27%
  • Dietary Fiber 9g32%
  • Total Sugars 15g
  • Added Sugars 1g2%
  • Protein 31g
  • Vitamin D 0mcg0%
  • Calcium 400mg31%
  • Iron 4.5mg25%
  • Potassium 1700mg36%

* Estimated per serving with bone broth. The soup alone is about 310 kcal. Added sugar is the teaspoon of sugar. % Daily Value based on a 2,000-calorie diet.

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