One-Pan Pumpkin Tomato Soup + Savory “Uncrustable”

45 minutes Prep Time
20 minutes Cook Time
4 Servings

A cozy fall spin on tomato soup + grilled cheese. Pumpkin or butternut squash, aromatics, and Red Gold Whole Peeled Tomatoes are roasted together in one pan, then blended with chicken broth and cream until rich and velvety. Serve alongside a buttery, golden “Uncrustable” stuffed with melty mozzarella and prosciutto for the ultimate fall comfort meal. @thefeedfeed @bribehindthebowl

Ingredients

For the Pumpkin Tomato Soup:

3 cups peeled and cubed pumpkin or butternut squash, cut into 1-inch cubes

  • 1 medium carrot, peeled and roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 5 garlic cloves, peeled
  • 1 can Red Gold Whole Peeled Tomatoes 28 oz, liquid reserved
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 1/2 cups chicken broth, plus more as needed
  • 1/2 cup heavy cream
  • Fresh basil, for serving, optional
  • Roasted pepitas, for serving, optional
  • For the Mozzarella & Prosciutto “Uncrustables”:
  • 8 slices sandwich bread
  • 1 cup shredded low-moisture mozzarella, divided
  • 2 thin slices prosciutto, halved
  • 2 tablespoon softened butter, plus more as needed
  • 1/2 teaspoon Italian seasoning

Instructions

Step one

Preheat the oven to 425°F.

Step two

Peel, seed, and cut the pumpkin or butternut squash into 1-inch cubes. Measure out 3 cups. Peel and roughly chop the carrot and onion, and peel the garlic cloves.

Step three

Add the pumpkin or squash, carrot, onion, garlic, and drained tomatoes to a sheet pan, reserving the tomato liquid.

Step four

Drizzle with olive oil, season with salt, pepper, and Italian seasoning, and toss to coat.

Step five

Roast for 35–40 minutes, stirring halfway through, until the squash is fork-tender and the vegetables are lightly caramelized.

Step six

  1. Transfer the roasted vegetables to a large pot. Add 1 cup reserved tomato liquid and the chicken broth.

Step seven

Blend with an immersion blender until smooth, adding more broth as needed to reach your desired consistency.

Step eight

Stir in the heavy cream and warm over medium-low heat for 3–5 minutes. Taste and adjust the seasoning.

Step nine

Ladle into bowls and garnish with a swirl of heavy cream, roasted pepitas, and fresh basil, if desired.

Step one

Add mozzarella, prosciutto, and another layer of mozzarella to the center of 4 slices of bread.

Step two

Top with the remaining bread and use an Uncrustable maker to seal and cut each sandwich.

Step three

Mix softened butter with Italian seasoning and spread over the outsides.

Step four

Toast in a skillet over medium-low heat for 3–4 minutes per side, until golden and the cheese is melted.

Step five

Serve immediately with the pumpkin tomato soup for dunking.

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