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
Scale
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
- ¼ 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
