If you’re craving a bowl that feels like a warm, cozy hug with just the right amount of kick, you’re going to love this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe. It brings together the velvety richness of pumpkin, a fragrant blend of spices, and the irresistible crunch of cheesy grilled croutons that soak up every drop of that vibrant soup. Perfect for chilly evenings or whenever you want to impress with something comforting yet exciting, this recipe is a fantastic way to elevate simple ingredients into a truly memorable meal.
Ingredients You’ll Need
The magic of this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe lies in its straightforward ingredients. Each one plays a key role—the pumpkin puree gives it that silky texture and earthy sweetness, the spices create a subtle heat and depth, and the grilled cheese not only adds crunch but a delightful cheesy touch that’s hard to resist.
- Olive oil: Essential for sautéing the vegetables and building the soup’s flavor base.
- Yellow onion: Adds a natural sweetness that mellows and enhances the spices.
- Carrots: Bring extra color and subtle sweetness to balance the spices.
- Garlic cloves: Infuse the soup with aromatic warmth and richness.
- Pumpkin puree: The star ingredient, providing creamy texture and autumnal flavor.
- Fresh thyme leaves: Offer earthy herbal notes that blend beautifully with pumpkin.
- Kosher salt: Elevates and balances all the flavors.
- Cracked black pepper: Adds a mild bite and complexity.
- Ground cumin: Introduces a warm, slightly nutty undercurrent.
- Ground ginger: Brings subtle zest and brightness to the soup.
- Ground nutmeg: Enhances the pumpkin’s natural sweetness with a hint of spice.
- Cayenne pepper: The secret spice kick—adjust to your preferred heat level.
- Vegetable broth: Creates the soup’s base, lending depth without overpowering.
- Maple syrup: A touch of sweetness that rounds out the spice perfectly.
- Heavy cream (optional): For those who love extra creaminess and indulgence.
- Flaky sea salt (like Maldon): Used for garnish to provide bursts of saltiness and texture.
- Butter: Key for crispy, golden grilled cheese croutons.
- Sourdough bread: The perfect sturdy bread to hold melty cheddar cheese.
- Cheddar cheese: Rich and sharp, it melts beautifully for the croutons.
How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large Dutch oven over medium heat. Toss in your diced onion, carrots, and minced garlic. Let them cook for around 3 to 4 minutes until everything softens slightly and those beautiful aromas start to fill your kitchen. This step builds a flavorful foundation that makes the soup truly sing.
Step 2: Add Spices and Pumpkin
Now, stir in the pumpkin puree along with fresh thyme, kosher salt, cracked black pepper, cumin, ginger, nutmeg, and cayenne pepper. Take your time stirring over medium-low heat for another 3 to 4 minutes. This allows all those spices to mingle and deepen, making the soup vibrant and aromatic.
Step 3: Simmer
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook while stirring frequently for 3 to 4 minutes. This heats everything through and lets the flavors marry beautifully for a rich, comforting base.
Step 4: Sweeten and Blend
Stir in the maple syrup for a perfect balance between sweet and spicy. If you love a silky smooth soup, now’s the time to grab a blender or immersion blender and blend the mixture until perfectly smooth. Return your velvety soup to the pot for the next step.
Step 5: Creamy Option
If you’re in the mood for extra indulgence, stir in the heavy cream little by little until you reach your favorite creamy consistency—it adds a luscious richness that makes this soup even more comforting.
Step 6: Final Touches
Give the soup a final taste and adjust any seasoning to your liking. Before serving, garnish with an extra drizzle of cream and a sprinkle of flaky sea salt for texture and that irresistible finishing touch.
Step 7: Make the Grilled Cheese Croutons
Butter both sides of your sourdough slices generously. Layer cheddar cheese between the slices and press them into a sandwich. These grilled cheese squares are what will take your soup from delicious to downright unforgettable.
Step 8: Cook the Sandwich and Cut into Croutons
Heat a cast-iron skillet over medium heat and cook the sandwich for 2 to 3 minutes on each side until the bread is golden and crispy and the cheese melts to gooey perfection. Slice the sandwich into small bite-sized croutons that are perfect for topping your soup.
How to Serve Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
Garnishes
Try topping your spicy pumpkin soup with a swirl of heavy cream or even a dollop of yogurt for creaminess. Finish with flaky sea salt to give that delicate crunch and pop of flavor that contrasts delightfully with the smooth soup.
Side Dishes
This soup shines on its own but pairs wonderfully with a fresh green salad lightly dressed with lemon vinaigrette or roasted Brussels sprouts for a warm, hearty side. The grilled cheese croutons themselves add enough substance that you might not even need anything extra!
Creative Ways to Present
For a cozy dinner party, serve the soup in small mugs or mini bowls with grilled cheese croutons artfully scattered on top. Adding a sprinkle of chopped fresh herbs like parsley or chives can brighten up the presentation and add a pop of color.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover spicy pumpkin soup in an airtight container in the refrigerator for up to 3 days. This makes a perfect make-ahead meal or a quick lunch that tastes just as good the next day.
Freezing
This soup freezes beautifully. Let it cool completely, then transfer to freezer-safe containers, leaving a little room for expansion. It will stay fresh for up to 3 months, so you can enjoy your Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe anytime you want a quick, comforting meal.
Reheating
To reheat, gently warm the soup on the stove over low heat, stirring occasionally to ensure it heats evenly. If needed, add a splash of vegetable broth or water to loosen the texture. Add your grilled cheese croutons fresh just before serving to maintain their crispy charm.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can roast fresh pumpkin cubes and then blend them until smooth. Just keep in mind that the flavor might be a bit milder, so you may need to adjust the seasoning and spices accordingly.
How spicy is this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe?
The heat mostly comes from the cayenne pepper, which you can easily adjust to suit your taste. If you prefer a milder soup, use less or omit it altogether. For a bolder kick, add a pinch more or sprinkle some chili flakes on top.
Can I use a different type of cheese for the grilled cheese croutons?
Definitely! While cheddar melts beautifully and has a great sharp flavor, feel free to experiment with mozzarella for extra gooeyness, Gruyère for a nutty twist, or even pepper jack if you want to add spice right in the croutons.
Is this soup vegan-friendly?
You can make it vegan by swapping the butter for a plant-based alternative, using vegan cheese or skipping the grilled cheese croutons, and leaving out the heavy cream or using coconut cream instead. The soup itself is naturally vegan with vegetable broth and spices.
Can I make this soup in advance for a party?
Yes! This soup is fantastic for entertaining. Make it a day ahead, reheat gently, and just before serving, add grilled cheese croutons straight from the skillet for that fresh crunch. It’s sure to impress your guests.
Final Thoughts
There’s something truly special about a dish that combines comfort and a little excitement, and this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe does just that beautifully. It’s easy to prepare, full of rich flavors, and has that satisfying texture combo everyone loves. I hope you give it a try soon, whether for a quiet night in or when you want to wow your friends and family with a bowl of pure, cozy joy.
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Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spicy Pumpkin Soup with Grilled Cheese Croutons is a comforting and flavorful fall-inspired dish. Creamy pumpkin puree is infused with warming spices and a touch of maple syrup for sweetness, then blended into a velvety soup. Topped with crispy, gooey grilled cheese croutons, it’s the perfect cozy meal for chilly days.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 1 (15-ounce) can pumpkin puree
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper (adjust to your spice preference)
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- ÂĽ cup heavy cream (optional), plus more for serving
- Flaky sea salt, such as Maldon (for garnish)
Grilled Cheese Croutons
- 2 tablespoons butter
- 2 slices sourdough bread
- 2 slices cheddar cheese
Instructions
- Sauté Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and minced garlic. Cook for 3-4 minutes until the vegetables soften and become fragrant.
- Add Spices & Pumpkin: Stir in the pumpkin puree, fresh thyme, kosher salt, cracked black pepper, cumin, ground ginger, nutmeg, and cayenne pepper. Cook for another 3-4 minutes over medium-low heat to develop the flavors fully.
- Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for an additional 3-4 minutes, stirring frequently to combine all ingredients well.
- Sweeten & Blend: Stir in the maple syrup for a touch of sweetness. For a smooth texture, transfer the soup to a blender or use an immersion blender to puree until creamy and uniform. Return the blended soup to the Dutch oven.
- Creamy Option: To enrich the soup further, slowly stir in heavy cream, 1 tablespoon at a time, until the desired creamy consistency is achieved.
- Final Touches: Taste the soup and adjust seasoning if needed. Garnish with extra cream and a sprinkle of flaky sea salt before serving.
- Make the Grilled Cheese Croutons: Butter both sides of each sourdough bread slice. Place cheddar cheese between two slices to form a sandwich.
- Cook the Sandwich: Heat a cast-iron skillet over medium heat. Cook the grilled cheese sandwich for 2-3 minutes on each side until the bread is golden brown and the cheese has melted.
- Cut into Croutons: Slice the grilled cheese sandwich into small squares to create croutons perfect for topping the soup.
- Serve: Ladle the hot pumpkin soup into bowls and top generously with the grilled cheese croutons, a drizzle of cream, and a sprinkle of flaky sea salt for added texture and flavor.
Notes
- You can adjust the cayenne pepper according to your preferred spice level or omit it for a milder soup.
- The heavy cream is optional but adds a lovely richness; substitute with coconut cream for a dairy-free version.
- For a smoother soup, make sure to blend thoroughly using an immersion blender or countertop blender.
- Leftover grilled cheese sandwiches can be refrigerated and reheated in a skillet for crispy croutons later.
- This soup pairs wonderfully with crusty bread or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
