If you’re craving a cozy, flavorful bowl that brings comfort with a kick, this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe is exactly what you need. It’s a beautiful blend of creamy pumpkin infused with warming spices and lively heat, perfectly complemented by crispy, melty grilled cheese croutons that add an irresistible crunch. Every spoonful is a little celebration of autumn’s best flavors, wrapped up in a dish that’s surprisingly simple to make but delivers big on taste and texture.
Ingredients You’ll Need
The magic of this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays a vital role—whether it’s building a rich, spicy base, balancing sweetness, or adding that luscious texture that makes the soup truly unforgettable.
- Olive oil: Essential for sautéing vegetables to create a flavorful start.
- Yellow onion, diced: Adds a subtle sweetness and foundational aroma.
- Carrots, peeled and diced: Brings natural sweetness and body to the soup.
- Garlic cloves, minced: Infuses depth and warmth to the flavor profile.
- Pumpkin puree (15-ounce can): The star ingredient that provides creaminess and vibrant color.
- Fresh thyme leaves: Lends an earthy, herbaceous note.
- Kosher salt: Balances flavors and enhances natural sweetness.
- Cracked black pepper: Adds subtle heat and complexity.
- Ground cumin: Brings a smoky, warm undertone.
- Ground ginger: Introduces a gentle spiciness and brightness.
- Ground nutmeg: Adds a hint of sweetness and warmth.
- Cayenne pepper: Provides the signature spicy kick—adjust to your preference.
- Vegetable broth: The flavorful base liquid that ties everything together.
- Maple syrup: Balances the spices with a touch of natural sweetness.
- Heavy cream (optional): Creates a luxuriously smooth and creamy texture.
- Flaky sea salt (such as Maldon): Perfect for finishing with a delicate crunch and sea-kissed flavor.
- Butter: Essential for golden, crispy grilled cheese croutons.
- Sourdough bread slices: A sturdy, tangy base for the grilled cheese.
- Cheddar cheese slices: Melts beautifully, delivering rich, savory notes.
How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large Dutch oven over medium heat. Toss in the diced onions, carrots, and minced garlic, letting them soften for about 3 to 4 minutes. This step is essential because it develops the base flavor, mellowing the garlic’s sharpness and sweetening the veggies just right.
Step 2: Add Spices and Pumpkin
Next up, stir in the pumpkin puree along with fresh thyme, salt, black pepper, cumin, ginger, nutmeg, and cayenne pepper. Allow the mixture to cook gently for another 3 to 4 minutes over medium-low heat. This moment lets the spices bloom and mingle with the pumpkin, creating a depth of flavor that’s simply irresistible in this Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe.
Step 3: Simmer the Soup
Pour in the vegetable broth and bring everything to a simmer, stirring frequently for 3 to 4 minutes. This simmers the flavors together and slightly reduces the broth for a concentrated taste and satisfying texture.
Step 4: Sweeten and Blend
Stir in the maple syrup to offset the spice and add a hint of natural sweetness. For that legendary smoothness, transfer the soup to a blender or use an immersion blender right in the pot, blending until perfectly creamy. This silky texture makes the soup such a treat.
Step 5: Optional Creamy Finish
For a creamier, more decadent version, gently stir in the heavy cream, a tablespoon at a time, until you reach the consistency you love. It makes the flavors even richer and mellower—a perfect treat for chilly evenings.
Step 6: Prepare the Grilled Cheese Croutons
Butter both sides of the sourdough bread slices, then sandwich the cheddar cheese between them. Heat a cast-iron skillet over medium heat and cook the sandwich for about 2 to 3 minutes on each side, until the bread is golden and the cheese beautifully melted. Finally, slice the sandwich into small squares or croutons, ready to bring crunch and cheese pull perfection to your soup.
Step 7: Serve It Up
Ladle the hot spicy pumpkin soup into bowls, top generously with the grilled cheese croutons, drizzle a bit of cream on top, and sprinkle with flaky sea salt. This final presentation not only looks gorgeous but adds layers of flavor and texture that bring the entire Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe to life.
How to Serve Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
Garnishes
Adding the right garnishes takes this soup to the next level. A swirl of extra heavy cream adds a luscious touch and beautiful contrast against the orange soup. Sprinkle some flaky sea salt on top for a delightful crunch and burst of savory flavor. Fresh thyme sprigs or a light dusting of smoked paprika can add an extra aromatic element and color pop.
Side Dishes
This soup shines wonderfully alongside a fresh, crisp green salad with a tangy vinaigrette or roasted autumn vegetables. For extra heartiness, serve it with a crusty baguette or a side of garlic roasted chickpeas for added texture and protein.
Creative Ways to Present
Think beyond the bowl! Serve the soup in mini pumpkin bowls for a festive, charming look. You can also place a grilled cheese crouton skewer over the bowl or stack the croutons on top with fresh microgreens for a trendy, Instagram-worthy presentation. Making individual portions in clear glass mugs lets your guests appreciate the vibrant layers and creamy texture.
Make Ahead and Storage
Storing Leftovers
This spicy pumpkin soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Store the grilled cheese croutons separately to keep them crisp and simply reheat just before serving.
Freezing
If you want to stash some soup for later, freeze it in a freezer-safe container for up to 3 months. Avoid freezing the grilled cheese croutons since they won’t retain their crispy texture after thawing, but you can always make fresh ones quickly when you’re ready to enjoy the soup again.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or cream if it seems too thick. For the grilled cheese croutons, reheat in a hot skillet or toaster oven to revive their crunch and melty cheese goodness.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roasting fresh pumpkin and then pureeing it works wonderfully and adds a lovely depth of flavor. Just be sure to cook it until very soft before blending.
How spicy is the soup, and can I adjust the heat?
The cayenne pepper adds a noticeable but pleasant heat that complements the warming spices. Feel free to reduce or increase the cayenne according to your spice preference for a milder or bolder kick.
Can I make this soup vegan?
Yes! Use plant-based butter for the croutons, and swap the heavy cream for coconut cream or omit it entirely. Make sure to select a vegan cheese or simply enjoy the soup without the grilled cheese croutons.
What’s the best bread for the grilled cheese croutons?
Sourdough is ideal because of its sturdy texture and slight tang, which pairs beautifully with sharp cheddar. However, feel free to use your favorite artisan bread for a different twist!
Can I prepare the entire Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe ahead of time?
You can absolutely make the soup part ahead and reheat when ready to serve. Just prepare the grilled cheese croutons fresh for the best texture and flavor.
Final Thoughts
There’s something truly special about the Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe that’s perfect for warming up any day. The harmony of spices, creamy pumpkin, and crispy, melty croutons makes for a dish that’s both nostalgic and exciting. I can’t wait for you to try it and savor every cozy, flavorful bite—trust me, it’s going to become one of your go-to comfort foods!
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Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and flavorful Spicy Pumpkin Soup paired with crispy, cheesy grilled cheese croutons. This hearty soup blends warm spices with creamy pumpkin and a touch of sweetness, making it perfect for fall or any chilly day. The grilled cheese croutons add a deliciously melty texture contrast, elevating this comforting bowl to a satisfying meal.
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
- ¼ cup heavy cream (optional), plus more for serving
- Flaky sea salt, such as Maldon (for garnish)
Grilled Cheese Croutons Ingredients
- 2 tablespoons butter
- 2 slices sourdough bread
- 2 slices cheddar cheese
Instructions
- Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and minced garlic. Cook for 3-4 minutes until the vegetables have softened and the onion becomes translucent.
- Add Spices & Pumpkin: Stir in the pumpkin puree, fresh thyme leaves, kosher salt, cracked black pepper, ground cumin, ground ginger, ground nutmeg, and cayenne pepper. Cook the mixture for another 3-4 minutes over medium-low heat to allow the spices to release their flavors and blend well with the pumpkin.
- Simmer: Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 3-4 minutes while stirring frequently to meld the flavors.
- Sweeten & Blend: Stir in the maple syrup. For a smooth texture, transfer the soup to a blender or use an immersion blender directly in the Dutch oven. Blend until completely smooth, then return the soup to the pot.
- Creamy Option: To make the soup creamier, gradually stir in the heavy cream 1 tablespoon at a time until your preferred consistency is reached.
- Final Touches: Taste the soup and adjust seasoning as needed. Garnish with an additional drizzle of heavy cream and a sprinkle of flaky sea salt before serving.
- Make the Grilled Cheese Croutons: Butter both sides of the sourdough bread slices. Place the cheddar cheese between the bread slices to create 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 is melted through.
- Cut into Croutons: Remove the grilled cheese from the skillet and slice the sandwich into small squares to form croutons.
- Serve: Ladle the hot pumpkin soup into bowls and top with the grilled cheese croutons. Finish with a drizzle of cream and a sprinkle of flaky sea salt for a perfect comforting meal.
Notes
- Adjust the cayenne pepper to control the spiciness according to your preference.
- Using an immersion blender is easier and safer than transferring hot soup to a blender.
- Heavy cream is optional but adds a rich, velvety texture to the soup.
- For a vegan version, substitute butter with plant-based margarine and use coconut cream instead of heavy cream.
- Leftover grilled cheese croutons can be stored in the fridge and reheated in an oven for crispiness.
