Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks

Directions

1. In a medium saucepan over medium-high heat, melt 1 tablespoon of butter. Add the minced garlic and crushed red pepper flakes, and cook while stirring until the garlic is fragrant and lightly golden, about 1 minute.
2. Stir in the tomato paste and cook until it begins to toast slightly, about 1 minute more. Pour in the broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium and let it simmer, stirring occasionally, until the soup thickens a bit and the flavors combine, roughly 5 minutes. Stir in the heavy cream.
3. Flatten each slice of bread with a rolling pin until it's about 1/4-inch thick and square-shaped. Place one slice of baby Swiss cheese on each piece of bread, then roll it up tightly.
4. In a large nonstick skillet over medium heat, melt the remaining 2 tablespoons of butter, swirling to coat the bottom. Working in batches, place the rolled sticks seam-side down in the skillet. Cook, turning often, until the bread is golden and the cheese is melted, about 3 minutes.
5. Ladle the soup into bowls. Drizzle with a little extra heavy cream and sprinkle with chopped fresh basil. Serve the grilled cheese sticks on the side.