Ingredients

• 8 large Roma tomatoes, halved lengthwise 
• 1 large onion, quartered 
• 4 garlic cloves, peeled 
• 2 tablespoons olive oil 
• Salt and pepper 
• 3 cups vegetable broth 
• 1 1/2 cups solid-packed pumpkin 
• 1 to 3 teaspoons sugar 
• 1 teaspoon minced fresh oregano 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon cayenne pepper 
• 1 cup heavy whipping cream 
• 6 ounces Buholzer Brothers Havarti, shredded (1 1/2 cups)

Grilled Cheese Croutons

• 4 slices firm white bread
• 8 ounces 6 ounces Buholzer Brothers Havarti, shredded (2 cups)
• 2 tablespoons butter, softened
• Fresh oregano sprigs, optional

Directions

1. Heat oven to 450°F.
2. Place the tomatoes, onion and garlic on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper. 
3. Bake for 20-25 minutes or until onion is tender, stirring once. 
4. Combine the vegetable broth, pumpkin and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan. 
5. Whisk in the sugar, oregano, paprika, cinnamon and cayenne pepper. Bring bisque just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Reduce heat to low. Whisk in cream; heat through. Gradually whisk in fontina until melted. Remove from the heat. Season with salt and pepper.

Grilled Cheese Croutons

1. Top two slices of bread with fontina. Top with remaining bread. Spread butter on the outside of sandwiches. 
2. Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Repeat step with remaining sandwich. Cut into 1-inch cubes. 
3. Top bisque with croutons. Garnish with oregano if desired.

© Dairy Farmers of Wisconsin