In a medium saucepan over medium-high heat, melt the butter. Add the garlic and red pepper flakes, and cook, stirring, until fragrant and lightly golden, about 1 minute.

Stir in the tomato paste and cook for another minute until lightly toasted. Add the chicken broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon salt. Bring it to a boil, then reduce the heat to medium and let it simmer, stirring occasionally, until the soup slightly thickens and the flavors blend, about 5 minutes. Stir in the heavy cream.

Flatten each slice of bread with a rolling pin until they're about 1/4 inch thick. Place one slice of cheese on each piece of bread and roll them up tightly.

In a large nonstick skillet over medium heat, melt the butter, swirling it to coat the bottom of the pan. Working in batches, add the rolled-up sticks to the skillet with the seam side down and cook, turning them often, until the bread turns golden and the cheese melts, about 3 minutes.

Serve the soup in bowls, drizzle with cream, sprinkle with basil, and enjoy with the grilled cheese sticks on the side!