In a large saucepan over medium heat, add the olive oil, garlic, and onion. Sauté for about 5 minutes, until fragrant.

Add the tomato pasta, vegetable broth, pumpkin purée, and parmesan cheese. Mix well.

Bring to a boil and then let simmer on medium heat for about 10-15 minutes, stirring occasionally.

Add the heavy cream and Greek yogurt. Mix well and let simmer for another 5 minutes.

Optional: use an immersion blender or pour soup into a large, high power blender for an even smoother soup.

While the soup simmers, prepare the grilled cheese sticks.

Thinly slice the cheddar cheese and gouda cheese. Spread a thin layer of mayonnaise on one side of each slice of bread.

Top the dry side of the bread (without the mayonnaise) with a mixture of the cheddar and gouda cheeses.

Add the olive oil to a pan over medium high heat. Add the bread - mayo side down - with the cheese and top with a second slice of bread. Let cook for about 2-3 on each side, until bread is toasted and cheese is melted.

Using a sharp knife, cut the grilled cheese vertically into "sticks."