Sauté The Aromatics

• I start by heating olive oil in a saucepan over medium heat. I add the chopped carrot and sauté for about 3-4 minutes until slightly softened. Then I stir in the garlic and let it cook for 1 more minute.

Add Pumpkin And Tomatoes

• I pour in the pumpkin puree and crushed tomatoes. I give it a good stir and let it simmer for about 5 minutes so the flavors begin to blend.

Pour In The Broth

• Next, I add the vegetable broth, thyme, cinnamon, salt, and pepper. I bring it all to a gentle boil, then reduce the heat and simmer for 10-12 minutes.

Blend It Smooth

• Once everything is tender, I use my immersion blender to puree the soup until it's silky smooth. A countertop blender works too—just be sure to blend in batches.

Add Creaminess

• If I’m feeling indulgent, I swirl in a bit of cream or coconut milk at the end to make it extra velvety.

Make The Grilled Cheese Sticks

Assemble The Sandwiches

• I butter one side of each slice of bread, then place the cheese between two slices, buttered sides out.

Grill To Golden Perfection

• I heat a skillet over medium heat and grill each sandwich for about 2-3 minutes per side until crisp and golden. Then I let them cool for a minute.

Slice Into Sticks

• Once they’ve cooled just a bit, I cut the sandwiches into thirds or quarters, turning them into perfect dipping sticks.