Spicy Pumpkin Soup + Grilled Cheese Croutons

Introduction

There’s something magical about a bowl of soup that feels like a big, warm hug on a chilly day. And when that soup is a rich, velvety pumpkin soup with just the right amount of spice, you know you’ve hit the jackpot. This Spicy Pumpkin Soup is cozy, comforting, and has just enough of a kick to warm you from the inside out. But what really takes it to the next level? Grilled cheese croutons. Yep, you heard that right—tiny, crunchy squares of grilled cheese goodness that you can sprinkle on top of your soup like savory little treasures.

I first made this recipe on one of those drizzly autumn afternoons when all you want to do is curl up with a good book and a big bowl of something comforting. I had a can of pumpkin puree in the pantry, and before I knew it, I was whipping up this soup. The addition of the grilled cheese croutons was my little stroke of genius—they’re so easy to make and add such a fun twist. Now, it’s a family favorite, and I’m pretty sure it’s going to be one of yours, too.

Why You’ll Love This Recipe

• Easy to Make: This soup comes together in less than 30 minutes, with minimal prep and simple ingredients.
• Perfect for Fall: Pumpkin, warm spices, and creamy goodness—it’s everything you crave during autumn.
• Spicy Kick: The heat from the spices perfectly balances the natural sweetness of the pumpkin.
• Comforting & Cozy: Imagine a thick, velvety pumpkin soup that wraps you in warmth with every spoonful.
• Grilled Cheese Croutons: These crispy little cubes of cheesy perfection are a game-changer. They’re easy to make and turn a simple soup into something really special.

The flavor of this soup is a beautiful blend of earthy pumpkin, a touch of heat from chili powder, and the comforting flavors of garlic and onion. And when you add crunchy, cheesy croutons, the textural contrast is just pure bliss.

Preparation Time and Servings

• Total Time: 30 minutes
• Servings: 4-6 bowls of soup, depending on portion size
• Calories per serving: 350 kcal

Ingredients

Spicy Pumpkin Soup:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust for spice level)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 3 cups vegetable or chicken broth
• 1 cup coconut milk (or heavy cream for a richer soup)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Grilled Cheese Croutons:

• 4 slices of your favorite bread (sourdough works great)
• 4 slices of cheddar or any melty cheese
• 2 tablespoons butter, softened

Step-by-Step Instructions

Spicy Pumpkin Soup:

Sauté the Aromatics

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir and cook for another minute, letting the spices become fragrant. This step is key for building flavor.

Tip: Don’t rush the onions—letting them slowly caramelize will give your soup a deep, rich flavor. If you want a milder soup, you can reduce or skip the cayenne pepper.

Add the Pumpkin and Broth

• Stir in the pumpkin puree and cook for 2-3 minutes to let it meld with the spices.Pour in the vegetable or chicken broth, stirring to combine everything. Bring the soup to a simmer and let it cook for about 10-15 minutes, so all the flavors can come together beautifully.

Tip: If you like your soup super smooth, you can use an immersion blender at this point to blend it to a silky texture. If you don’t have one, you can carefully transfer the soup to a blender in batches, but be sure to let it cool slightly first!

Add Coconut Milk (or Cream)

• Once your soup has simmered and the flavors are well incorporated, stir in the coconut milk (or heavy cream if you want something richer). The coconut milk adds a lovely creaminess and a slight sweetness that pairs perfectly with the spicy pumpkin. Simmer for another 5 minutes.

Season and Adjust

• Taste your soup and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference. If you like extra heat, feel free to sprinkle in more chili powder or cayenne.

Garnish and Serve

• Ladle the soup into bowls and garnish with fresh cilantro or parsley for a pop of color and freshness. It’s now ready for those cheesy croutons!

Grilled Cheese Croutons:

Prepare the Sandwich

• While the soup is simmering, butter one side of each slice of bread. Place the cheese slices between the bread, with the buttered sides facing out.

Grill the Sandwich

• Heat a skillet over medium heat and grill the sandwich until the bread is golden brown and the cheese is melted, about 2-3 minutes per side.

Cut into Croutons

• Remove the grilled cheese sandwich from the pan and let it cool slightly before cutting it into bite-sized croutons.

Tip: If you want your croutons extra crispy, you can pop them into a 350°F oven for 5 minutes after cutting them.

Top the Soup

• Sprinkle the grilled cheese croutons generously over each bowl of soup. The contrast of creamy soup with crispy, cheesy croutons is pure magic.

How to Serve

• Serve with a side salad: A crisp arugula salad with a light lemon vinaigrette pairs perfectly with the creamy soup.
• Top with extra cheese: Sprinkle a little extra shredded cheese or a dollop of sour cream on top for more richness.
• Pair with roasted veggies: Roasted Brussels sprouts or sweet potatoes make great side dishes to round out this meal.

The best part? You can eat the croutons on their own as a snack or dunk them right into the soup for a mix of textures and flavors in every bite!

Additional Tips

1. Make it Vegan: Simply swap the grilled cheese croutons for crispy chickpeas, and use plant-based butter and cheese for the croutons.
2. Adjust the Spice: If you’re serving this soup to kids or prefer a milder flavor, you can dial down the chili powder and skip the cayenne.
3. Use Fresh Pumpkin: If you have fresh pumpkin on hand, you can roast it and blend it for a more natural, earthy flavor. Just roast a small pumpkin at 400°F for 35-45 minutes until tender, then scoop out the flesh and blend it with the broth.
4. Batch Cooking: This soup freezes beautifully! Make a big batch and freeze portions for an easy weeknight meal.
5. Play with Cheese: For the croutons, you can switch up the cheese—try mozzarella, gouda, or even pepper jack for an extra kick!

Recipe Variations

• Make it Creamy: For a richer soup, use heavy cream instead of coconut milk. It’ll give the soup an extra luxurious texture.
• Herby Twist: Add fresh sage or thyme to the soup for an autumnal herbal flavor.
• Pumpkin & Squash Mix: Blend roasted butternut squash or sweet potatoes into the soup for added depth.
• Protein Boost: Add some shredded rotisserie chicken or chickpeas to make the soup heartier and packed with protein.

Freezing and Storage

• Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. The soup may thicken as it sits, so just add a splash of broth or water when reheating.
• Freezing: You can freeze this soup for up to 3 months. Just cool it completely, transfer to a freezer-safe container, and thaw in the fridge overnight before reheating on the stovetop.
• Reheating: Reheat gently over medium heat, adding a bit of broth to loosen it up if needed. The grilled cheese croutons are best made fresh, but you can toast extra croutons and store them separately.

Special Equipment

• Immersion Blender: If you want the soup to have that ultra-smooth, velvety texture, an immersion blender is a lifesaver.
• Cast Iron Skillet: A good cast-iron skillet is perfect for grilling up the cheese sandwiches.

FAQ

1. Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin, roast a small pumpkin at 400°F for about 35-45 minutes until tender, then scoop out the flesh and blend it with the broth. Fresh pumpkin adds a delightful earthy flavor to the soup.

2. How can I make this soup spicier?

To amp up the spice, you can add more chili powder or cayenne pepper. You could also incorporate diced jalapeños or a dash of hot sauce while cooking. Adjust to your preferred spice level!

3. Can I make this soup ahead of time?

Yes! This soup stores well in the refrigerator for up to 4 days, and you can freeze it for up to 3 months. Just reheat on the stove, adding a splash of broth if it thickens.

4. What can I serve with this soup?

This soup pairs beautifully with a light side salad, crusty bread, or even a savory quiche. The grilled cheese croutons make it a complete meal on their own!

5. Is there a vegan option for the croutons?

Absolutely! You can use vegan cheese and butter for the grilled cheese croutons, or try crispy chickpeas or roasted nuts for a crunchy topping.

6. What if I don’t have coconut milk?

You can substitute coconut milk with heavy cream for a richer flavor, or use regular milk for a lighter option. Just keep in mind that the flavor will vary slightly.

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Conclusion

And there you have it—a deliciously spiced pumpkin soup that warms the soul, topped with crispy grilled cheese croutons that add a delightful crunch. This dish brings everyone together, whether it’s for a cozy weeknight dinner or a gathering with friends. It’s not just a meal; it’s a way to celebrate the fall season and all its flavors.

So, grab your favorite cozy blanket, a good book, and a bowl of this Spicy Pumpkin Soup. The perfect way to enjoy the season! Don’t forget to share your creations on social media—tag me so I can see how you made this recipe your own! Happy cooking!