Easy & Spicy Pumpkin Soup with Grilled Cheese Croutons
When autumn arrives and the leaves start changing colors, nothing beats a warm bowl of spicy pumpkin soup paired with crispy grilled cheese croutons. This recipe combines the creamy sweetness of pumpkin with a kick of heat and the comfort of melted cheese in bite-sized pieces.
This hearty soup recipe takes traditional pumpkin soup to the next level by adding warming spices and transforming classic grilled cheese sandwiches into delightful floating croutons. Perfect for chilly evenings, family dinners, or impressive dinner parties.
Ingredients You’ll Need
For the Spicy Pumpkin Soup
- 2 pounds fresh pumpkin (or 2 cups canned pumpkin puree)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth (or chicken stock)
- 1 can (14 oz) coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
For the Grilled Cheese Croutons
- 4 slices thick-cut bread (sourdough or whole grain work best)
- 4 tablespoons butter, softened
- 1 cup sharp cheddar cheese, grated
- 1/2 cup gruyere cheese, grated
Step-by-Step Instructions
Preparing the Pumpkin
If using fresh pumpkin, start by preheating your oven to 400°F (200°C). Cut the pumpkin in half, remove seeds and pulp, then place cut-side down on a baking sheet.
Roast for 45 minutes until the flesh is tender. Once cooled, scoop out the flesh and set aside.
For those using canned pumpkin puree, you can skip this step and move directly to making the soup base.
Making the Soup Base
Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Add the roasted pumpkin flesh (or canned puree) to the pot along with all the spices: cumin, smoked paprika, cayenne pepper, cinnamon, and nutmeg.
Stir everything together and cook for 2 minutes to bloom the spices.
Simmering and Blending
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes, allowing all flavors to meld together.
Remove the pot from heat and use an immersion blender to puree the soup until completely smooth. Alternatively, transfer the soup in batches to a regular blender, being careful with the hot liquid.
Return the blended soup to the pot and stir in the coconut milk, maple syrup, and lime juice. Season with salt and black pepper to taste.
Keep the soup warm over low heat while preparing the grilled cheese croutons.
Creating the Grilled Cheese Croutons
Heat a large skillet over medium-low heat. Butter one side of each bread slice. Place two slices butter-side down in the skillet.
Top each slice with a generous amount of cheddar and gruyere cheese mixture. Place the remaining bread slices on top, butter-side up.
Cook for 3-4 minutes per side until the bread is golden brown and the cheese is completely melted. The key to perfect grilled cheese is patience and medium-low heat.
Cutting the Croutons
Let the grilled cheese sandwiches cool for 2 minutes, then cut into 1-inch squares using a sharp knife. These bite-sized pieces will float beautifully on top of your soup.
Serving Suggestions
Ladle the hot pumpkin soup into bowls and top with 4-5 grilled cheese croutons per serving. Garnish with a drizzle of coconut milk, a sprinkle of smoked paprika, and fresh herbs like chives or parsley.
This soup pairs wonderfully with a crisp autumn salad, roasted vegetables, or crusty bread for dipping. For wine lovers, try serving with a light Pinot Noir or a crisp Sauvignon Blanc.
Storage and Reheating Tips
Store leftover soup in the refrigerator for up to 4 days in an airtight container. The soup can also be frozen for up to 3 months. When reheating, add a splash of broth or coconut milk if the soup has thickened too much.
Grilled cheese croutons are best made fresh, but you can prepare the sandwiches ahead of time and cut them just before serving to maintain their crispiness.
Nutritional Benefits
Pumpkin is packed with vitamin A, fiber, and potassium, making this soup both delicious and nutritious. The addition of coconut milk provides healthy fats, while the warming spices offer anti-inflammatory properties.
This recipe serves 4-6 people and takes approximately 1 hour to prepare and cook, making it perfect for weekend meal prep or entertaining guests.
Recipe Variations
Vegan Option
Replace the grilled cheese croutons with vegan cheese alternatives and use plant-based butter. The soup itself is already dairy-free thanks to the coconut milk base.
Extra Heat
For those who love spicy food, add a diced jalapeño pepper with the onions or increase the cayenne pepper to 1/2 teaspoon.
Different Cheese Combinations
Try using gouda and fontina for the croutons, or experiment with brie and camembert for a more sophisticated flavor profile.
FAQs
Can I make this soup ahead of time?
Yes, the pumpkin soup can be made up to 3 days in advance. Store it in the refrigerator and reheat gently on the stove, stirring occasionally. Make the grilled cheese croutons fresh when ready to serve.
What if I don’t have coconut milk?
You can substitute coconut milk with heavy cream or whole milk. Use about 3/4 cup instead of the full can, as dairy is less thick than coconut milk.
How can I adjust the spice level?
Start with less cayenne pepper and add more to taste. You can also serve hot sauce on the side so each person can adjust their own spice level.
Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash works wonderfully in this recipe and provides a similar creamy texture and sweet flavor profile.
What’s the best bread for the croutons?
Thick-cut sourdough, brioche, or whole grain bread work best because they hold up well to the cheese and won’t get soggy in the soup.
How do I know when the pumpkin is properly roasted?
The pumpkin flesh should be tender enough to easily pierce with a fork. If it’s still firm, continue roasting in 10-minute intervals until soft.
Spicy Pumpkin Soup with Grilled Cheese Croutons
A cozy, creamy pumpkin soup with warming spices and a touch of heat, topped with bite‑sized grilled cheese croutons. Perfect for fall dinners, entertaining, or meal prep. Includes options for fresh or canned pumpkin and easy variations for spice level and dietary needs.
Ingredients
For the Spicy Pumpkin Soup:
- 2 pounds fresh pumpkin, halved and seeded (or 2 cups canned pumpkin puree)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth (or chicken stock)
- 1 can (14 oz) coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh lime juice
- Salt and black pepper, to taste
For the Grilled Cheese Croutons:
- 4 slices thick-cut bread (sourdough or whole grain)
- 4 tablespoons butter, softened
- 1 cup sharp cheddar cheese, grated
- 1/2 cup gruyere cheese, grated
Instructions
- If using fresh pumpkin, preheat the oven to 400°F (200°C). Place the pumpkin halves cut-side down on a baking sheet and roast for 45 minutes until tender. Cool slightly, then scoop out the flesh. If using canned pumpkin, skip this step.
- Heat olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the pumpkin (roasted flesh or canned puree), cumin, smoked paprika, cayenne, cinnamon, and nutmeg. Stir and cook for 2 minutes to bloom the spices.
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors.
- Remove from heat and carefully blend the soup with an immersion blender until completely smooth. Alternatively, blend in batches in a countertop blender.
- Return the soup to low heat. Stir in the coconut milk, maple syrup, and lime juice. Season with salt and black pepper to taste. Keep warm over low heat.
- Make the grilled cheese croutons: Heat a large skillet over medium-low. Butter one side of each bread slice. Place two slices butter-side down in the skillet.
- Top the bread in the skillet with the cheddar and gruyere. Place the remaining bread slices on top, butter-side up.
- Cook for 3–4 minutes per side until golden brown and the cheese is melted. Remove and let cool for 2 minutes.
- Cut the grilled cheese into 1-inch squares to make croutons.
- Ladle the hot soup into bowls and top with 4–5 grilled cheese croutons per serving. Optional garnishes: a drizzle of coconut milk, a pinch of smoked paprika, and chopped chives or parsley.
Notes
- Serving suggestions: Pair with a crisp green salad, roasted veggies, or extra crusty bread. Wine pairing: light Pinot Noir or crisp Sauvignon Blanc.
- Storage: Refrigerate soup up to 4 days or freeze up to 3 months. Thin with a splash of broth or coconut milk when reheating if needed. Croutons are best fresh; you can prep the sandwiches ahead and toast/cut just before serving.
- Spice level: Start with less cayenne and adjust to taste. Add a diced jalapeño with the onions for extra heat.
- Substitutions: Butternut squash works well in place of pumpkin. If you don’t have coconut milk, use 3/4 cup heavy cream or whole milk.
- Bread choices: Thick-cut sourdough, brioche, or hearty whole grain hold up best as croutons.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 365Total Fat: 24gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 53mgSodium: 921mgCarbohydrates: 28gFiber: 3gSugar: 10gProtein: 13g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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