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Curry Pumpkin Bisque and Grilled Cheese

 More ideas smashed together- tomato soup and grilled cheese? Well, it's fall so let's do pumpkin bisque instead. But how to make it even more warming? Curry spice!


1 yellow onion

2 French rolls 

2 ounces shredded cheddar-jack blend 

4 teaspoons curry powder

15 ounces pumpkin purée

1 bunch fresh parsley

3 ounces mascarpone 

Butter oil, salt, pepper, sugar and vinegar


Halve onion and thinly slice 1⁄4 cup; coarsely chop remaining.

Slice off 1⁄4 inch from ends of bread and discard. Cut remaining into 1⁄4-inch thick rounds. Divide half of the cheese among half of the bread; sandwich with another piece of bread. Spread butter on both sides of bread and sprinkle remaining cheese over top; press to adhere.

Heat 2 tablespoons butter in a medium pot over medium heat. Add chopped onions and season with salt and pepper. Cook, stirring frequently, until softened and translucent, about 5 minutes. Add 4 teaspoons curry powder; cook until fragrant. Add 2 cups water and bring to a simmer, scraping up any browned bits from bottom of pot.

Add pumpkin, 11⁄2 teaspoons sugar, and 1 teaspoon salt. Reduce heat to low.

Heat a small skillet with oil; deep fry the sliced onions until golden brown and drain on paper towel. Set aside. 

Heat a medium nonstick skillet over medium. Add grilled cheese sandwiches; cook until browned and cheese is melted on inside and crisp on outside, about 3 minutes per side.

Coarsely chop parsley leaves.

Stir mascarpone into pumpkin soup. Add 1⁄2 teaspoon vinegar and season to taste with salt and pepper. For smoother consistency, use an immersion blender or blender to purée.

Serve curry pumpkin bisque topped with fried onions, parsley , and a pinch of curry powder. Serve grilled cheese croutons alongside. Enjoy!


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