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Pumpkin Soup with Grilled Cheese Croutons with Queso Bravo Cheese Dip

Yield: 7 servings | Serving Size: 8 ounces

Pumpkin Soup with Grilled Cheese Croutons recipe

Ingredients

  • 2 ounces (1/4 cup) | Maple syrup
  • 1 ounce (2 tablespoons) | Land O Lakes® Butter with Canola Oil
  • 1/2 teaspoon | Ground cinnamon
  • 1/2 teaspoon | Ground ginger
  •  
  •  
  • Garnish
  • | Chopped fresh cilantro

Preparation

STEP 1

For grilled cheese croutons, spread one side of each slice bread with 1 1/2 teaspoons Butter with Canola Oil. Lay 2 slices bread butter-side down; top each with 1 1/2 slices Extra Melt Sharp American Cheese and remaining slice bread, butter-side up.

STEP 2

Grill sandwiches on flat-top until bread is deep golden brown and cheese is melted. Cool 2 minutes; slice into 1/2-inch squares.

STEP 3

For soup, combine all ingredients in saucepan, stirring to blend; cook until heated through. Serve hot topped with grilled cheese croutons and sprinkled with cilantro.


Nutritional Information

  • Serving Size8 ounces
  • Calories463 calories
  • Fat 26 grams
  • Sat. Fat 14 grams
  • Trans Fat 0 grams
  • Cholesterol 59 milligrams
  • Sodium 1898 milligrams
  • Carbohydrates 42 grams
  • Dietary Fiber 4 grams
  • Sugars 17 grams
  • Protein 17 grams
  • Vitamin A 1 IU
  • Vitamin C 0 milligrams
  • Calcium 432 milligrams
  • Iron 2.08 milligrams

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