Description
This Spicy Pumpkin Soup with Grilled Cheese Croutons is a cozy, creamy, and flavor-packed fall favorite. With smooth pumpkin puree, warm spices, and buttery grilled cheese croutons on top, it’s a comforting soup that’s perfect for chilly nights.
Ingredients
2 tablespoons olive oil or butter
1 medium onion, chopped
3 cloves garlic, minced
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups pumpkin puree
3 cups vegetable broth
1 cup coconut milk or heavy cream
Salt and black pepper to taste
4 slices bread
1 cup shredded cheese
2 tablespoons butter
Instructions
1. In a large soup pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened and aromatic, about 5 minutes.
2. Stir in smoked paprika, cumin, and cayenne. Cook for 30 seconds to toast the spices.
3. Add pumpkin puree and stir until well combined.
4. Pour in vegetable broth, bring to a boil, then reduce to simmer for 15 minutes uncovered.
5. Blend the soup using an immersion blender until smooth, or transfer to a blender in batches.
6. Stir in coconut milk or cream and simmer another 5 minutes. Season with salt and pepper to taste.
7. While the soup simmers, make grilled cheese: Butter bread slices, add cheese, and cook on a skillet until golden and crispy. Let cool slightly and cut into cubes.
8. Ladle soup into bowls and top with grilled cheese croutons. Garnish with thyme or smoked paprika if desired.
Notes
For a silky-smooth soup, don’t skip blending—even a quick pulse makes a big difference.
Keep grilled cheese croutons crisp by adding them just before serving.
Want it vegan? Use olive oil, coconut milk, and plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (with croutons)
- Calories: 370
- Sugar: 7g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 45mg