As the leaves turn golden and the air gets crisp, there’s nothing better than wrapping your hands around a warm bowl of spicy pumpkin soup. This fall, we’re taking comfort food to the next level with a twist that’s sure to become a family favorite—grilled cheese croutons.
Creamy, rich, and with just the right amount of spice, this soup is the perfect way to embrace the cozy flavors of the season. Ready to make your new favorite fall dish? Let’s dive in.
Ingredients
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Spicy Pumpkin Soup:
- 2 cups pumpkin puree (homemade or canned)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground smoked paprika (optional for extra smokiness)
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 1 cup coconut milk (for creaminess, can substitute with heavy cream)
- Salt and pepper to taste
- Juice of 1 lime (optional, for a tangy finish)
- Fresh cilantro or parsley (optional, for garnish)
Grilled Cheese Croutons:
- 4 slices of bread (sourdough or any thick, crusty bread works well)
- 1 cup shredded cheddar cheese (or a combination of cheddar and mozzarella)
- 2 tablespoons unsalted butter, softened (for spreading on bread)
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- Pinch of salt (to season the croutons)
How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons
1. Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
2. Add the Spices
- Stir in the ground cumin, cinnamon, nutmeg, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant. This helps release their full flavor and infuses the soup with warmth and depth.
3. Add the Pumpkin and Broth
- Add the pumpkin puree to the pot and stir to combine with the onion and spices.
- Pour in the vegetable broth and stir until everything is well mixed. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together.
4. Blend the Soup
- After simmering, remove the pot from heat and allow it to cool slightly.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be cautious when blending hot liquids to avoid splatters.
5. Add the Creaminess
- Stir in the coconut milk (or heavy cream) into the blended soup. This adds richness and smoothness to the soup.
- Season with salt and pepper to taste. If you like a tangy finish, stir in the lime juice at this stage.
6. Simmer to Thicken
- Return the soup to low heat and let it simmer for another 5-10 minutes. This thickens the soup slightly and deepens the flavors.
7. Prepare the Grilled Cheese Croutons (While the Soup is Simmering)
- Spread butter on one side of each bread slice. Sprinkle a little garlic powder and salt on top of the butter for extra flavor.
- Place the bread slices, buttered side down, in a hot skillet over medium heat. Add shredded cheese on top of the unbuttered side of two slices, then cover with the remaining slices, buttered side up.
- Cook until the bread is golden brown and the cheese is melted, about 2-3 minutes per side.
- Remove from the skillet and let cool slightly. Then, cut into small squares to create croutons.
8. Serve the Soup
- Ladle the hot soup into bowls. Top with a handful of grilled cheese croutons.
- Garnish with fresh cilantro or parsley if desired, and serve immediately
Tips and Tricks for the Perfect Spicy Pumpkin Soup
Pumpkin Selection
For the best flavor, opt for sugar pumpkins or pie pumpkins. These smaller varieties have a sweeter, smoother flesh that’s perfect for soups. If you’re starting from scratch, peel, seed, and cube the pumpkin before roasting it to enhance its natural sweetness.
Canned pumpkin puree is a convenient alternative—just make sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
Spice Level Adjustment
Everyone’s heat tolerance is different, so it’s important to customize the spice level to suit your taste. For a milder soup, reduce the amount of cayenne pepper or omit it altogether. If you love a kick, feel free to add more cayenne or even a dash of chili flakes. Remember, you can always add more spice, but you can’t take it out, so start small and adjust as you go.
Grilled Cheese Variations
The grilled cheese croutons are where you can really get creative. While classic cheddar is always a hit, consider experimenting with other cheeses like smoked gouda for a rich, smoky flavor or sharp cheddar for an extra tangy bite.
Brie or gruyere also make for a deliciously melty and decadent option. Don’t be afraid to mix and match cheeses for a unique twist that pairs perfectly with the warm, spicy soup.
Serving & Storage Instructions
Serve your spicy pumpkin soup piping hot, topped with a generous handful of grilled cheese croutons for that irresistible blend of creamy and crunchy textures. To elevate the presentation, garnish with a sprinkle of fresh herbs like cilantro or parsley.
This soup pairs wonderfully with a simple autumn salad or a slice of crusty bread for dipping. It’s perfect as a cozy dinner on a chilly evening or as a crowd-pleasing starter at your next fall gathering.
Storage Instructions
Leftovers? No problem! This soup stores beautifully, making it an ideal make-ahead meal. Once cooled, transfer the soup to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.
If you want to store it longer, pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat gently on the stove, stirring occasionally until warmed through.
Note on Croutons: Grilled cheese croutons are best served fresh. If you need to store them, keep them in an airtight container at room temperature for up to 2 days, but know they might lose some of their crispiness. For the best experience, reheat them briefly in a hot skillet or oven to restore their crunch before serving.
Final Thoughts
There’s no better way to embrace the season than with a bowl of this Spicy Pumpkin Soup with Grilled Cheese Croutons. It’s a dish that warms from the inside out, offering a perfect balance of spice, creaminess, and comforting crunch.
Whether you’re savoring it alone on a quiet evening or sharing it with loved ones at a cozy gathering, this soup is sure to become a fall favorite. So go ahead, ladle up some comfort, and let the flavors of fall fill your home. Don’t forget to share this recipe with friends and family
Frequently Asked Questions
Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe and saves time in the kitchen. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
What’s the best type of bread to use for the grilled cheese croutons?
Thick, crusty bread like sourdough or rustic white bread works best for grilled cheese croutons. These types of bread hold up well in the soup and provide the perfect crunch. Feel free to experiment with different breads to suit your taste.
Can I freeze the grilled cheese croutons?
Grilled cheese croutons are best enjoyed fresh. However, if you need to store them, keep them in an airtight container at room temperature for up to 2 days. To restore their crunch, reheat them in a hot skillet or oven before serving.
Can I use different cheeses for the croutons?
Yes! Feel free to experiment with cheeses like smoked gouda, sharp cheddar, or even a creamy brie. Each cheese brings its own unique flavor that complements the soup beautifully.
How can I make this recipe vegan?
To make this recipe vegan, use vegetable broth and substitute coconut milk or a plant-based cream for the dairy. For the grilled cheese croutons, use your favorite vegan cheese and plant-based butter.
