Pumpkin soup with cheese

1. Defrost the pumpkin soup in a pot for about 5 minutes and bring to a boil. Divide the soup in 4 bowls and place in the oven. Turn on the grill in the oven.

2. In a skillet, brown the onions in butter for 5 minutes.

3 Place 1 slice of bread on each bowl of soup, add the onions and the grated cheese and brown in the grill for a few minutes. Watch carefully.

4. For an extra touch, grate 1 teaspoon of fresh ginger in the soup before pouring it into the bowls.

Photo credit : Sucré Salé