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
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 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.
