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Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

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4 from 14 reviews

This Spicy Pumpkin Soup with Grilled Cheese Croutons is a comforting and flavorful dish perfect for autumn or any cold day. The creamy pumpkin soup is infused with warming spices like cumin, ginger, and cayenne for a gentle kick, balanced by a touch of maple syrup and optional cream for richness. It’s served with crispy, buttery grilled cheese croutons made from sourdough and cheddar, adding a delightful texture and cheesy bite to each spoonful.

Ingredients

For Pumpkin Soup:

  • 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 cayenne pepper (adjust to taste)
  • 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)

For Grilled Cheese Croutons:

  • 2 tablespoons butter
  • 2 slices sourdough bread
  • 2 slices cheddar cheese

Instructions

  1. Sauté the Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and minced garlic, and cook for 3-4 minutes until they begin to soften and become fragrant.
  2. Add Pumpkin and Spices: Stir in the pumpkin puree, fresh thyme leaves, kosher salt, cracked black pepper, ground cumin, ground ginger, and cayenne pepper. Cook over medium-low heat for an additional 3-4 minutes to develop the flavors.
  3. Simmer with Broth: Pour in the vegetable broth and cook for another 3-4 minutes, stirring frequently to combine ingredients well.
  4. Add Sweetness: Stir in the maple syrup to balance the spices with a touch of sweetness.
  5. Blend the Soup: For a smooth consistency, transfer the soup to a blender or high-powered blender such as Vitamix and puree until smooth. Return the blended soup to the Dutch oven and taste for seasoning, adjusting salt or spices as needed.
  6. Add Cream for Richness: If you desire a creamier texture, stir in heavy cream one tablespoon at a time until you reach your preferred consistency.
  7. Prepare the Grilled Cheese Croutons: Butter both sides of each slice of sourdough bread. Place two slices of cheddar cheese on one slice, then top with the other slice to make a sandwich.
  8. Cook the Grilled Cheese: Heat a medium cast-iron skillet over medium heat for 2 minutes. Add the grilled cheese sandwich and cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
  9. Cut into Croutons: Remove the grilled cheese from the skillet and slice into small square pieces to resemble croutons.
  10. Serve: Ladle the pumpkin soup into bowls, top with grilled cheese croutons, a drizzle of extra cream if desired, and sprinkle with flaky sea salt for garnish. Enjoy warm.

Notes

  • Adjust the cayenne pepper quantity to control the spice level of the soup.
  • If you prefer a vegan version, omit the heavy cream or replace it with coconut cream and use vegan butter and vegan cheese for the croutons.
  • The blending step can be skipped if you prefer a chunkier soup texture.
  • Store leftover soup in the refrigerator for up to 4 days and reheat gently before serving.
  • For extra depth, garnish with fresh thyme leaves or a swirl of sour cream instead of heavy cream.

Find it online: https://recipeplenty.com/spicy-pumpkin-soup-with-grilled-cheese-croutons-recipe/