Pumpkin Soup and Muffaletta Grilled Cheese | Rachael Ray

For the Pumpkin Soup, preheat oven to 425˚F. 

Halve pumpkin with a serrated knife and scoop out fibrous material, rinse and toast seeds if you like texture and taste of them. Spray the pumpkin and season liberally: salt, pepper, nutmeg, allspice, and paprika. Roast cut-side down 35 to 40 minutes to tender, let stand to cool, scoop all flesh into food processor and puree.

Heat stock and 2 cups water to boil with ginger, bay, garlic, and onion, reduce by ⅓ at low bubble, then remove from heat, strain, return to pot and whisk in puree and, if using, the cream. 

For the Grilled Cheese Sandwiches, in small pot or skillet, heat oil, garlic and butter at low bubble to infuse flavor. 

Paint 1 side of 8 slices of bread. Heat a griddle or large skillet over medium heat. If making olive salad, combine giardiniera and olives in processor and pulse to combine and finely chop.  

Char peppers under broiler or over open flame, cover and cool, peel, seed and stem, then slice. 

Make sandwich: butter-side out bread brushed with garlic butter mixture, olive salad, cheese, peppers, meats, cheese, more olive salad, bread. 

Griddle the grilled cheeses to toasty and golden. 

Serve sandwiches with soup.