Name: Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon red pepper flakes (or more to taste); 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cinnamon; 1 (15-ounce) can pure pumpkin puree; 3 cups vegetable broth; 1 cup full-fat coconut milk; Salt and black pepper, to taste; 1 teaspoon lime juice; 4 slices sandwich bread; 2 tablespoons butter; 1 cup shredded sharp cheddar cheese

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There’s something irresistibly comforting about a velvety pumpkin soup paired with golden, gooey grilled cheese—and Spicy Pumpkin Soup with Grilled Cheese Croutons is hands-down my latest obsession. This dish delivers a gentle kick from red pepper flakes and ginger, a subtle smokiness from paprika, and creamy richness thanks to coconut milk. The crispy grilled cheese croutons are the playful topper that transforms every spoonful into toasty, melty heaven. Whether you’re chasing away a chilly evening or celebrating all things fall, this soup guarantees cozy vibes and rave reviews.

Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe - Recipe Image

Ingredients You’ll Need

The wonderful thing about Spicy Pumpkin Soup with Grilled Cheese Croutons is how a handful of easy-to-find ingredients come together into something memorable. Every item serves a purpose—from building deep flavor to adding color and creaminess to the soup, or crunch to the croutons. Here’s what you’ll need and a little insider tip for each:

Olive oil: The foundation for gently sweating the onions and spices, adding a subtle fruity base note.
Yellow onion: Offers essential sweetness and body to the soup’s aromatic flavor profile.
Garlic: Lends a savory depth and classic warmth to every spoonful.
Fresh ginger: Provides brightness and a mild spicy zing that livens up the pumpkin.
Red pepper flakes: Adjust to taste for an extra layer of heat that rounds out the sweet earthiness of pumpkin.
Ground cumin: Brings a gentle, earthy warmth that complements both the spice and sweetness.
Smoked paprika: Adds smokiness and color—don’t skip this for that lovely autumn glow.
Ground cinnamon: Delivers just a touch of fragrant sweetness that makes the soup memorable.
Pumpkin puree: Use pure pumpkin for the best silkiness; make sure it isn’t pumpkin pie filling!
Vegetable broth: Use a quality stock for maximum flavor; homemade or low-sodium both work well.
Full-fat coconut milk: Creates a crave-worthy creamy texture without overshadowing the pumpkin.
Salt and black pepper: Essential for seasoning—taste as you go to find your perfect balance.
Lime juice: A last-minute squeeze brightens everything and cuts through the richness.
Sandwich bread: Choose sturdy slices to ensure crispy, satisfying grilled cheese croutons.
Butter: Butter both sides of your bread for that golden, irresistible crunch.
Shredded sharp cheddar cheese: Go with sharp cheddar for bold flavor that melts beautifully.

How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large pot over medium heat. When the oil shimmers, toss in the diced onion. Stir for about 4 to 5 minutes, letting them soften and become translucent—this slow start coaxes out all those subtle sweet notes, forming the base for your soup’s flavor.

Step 2: Build the Spice and Savor

Sprinkle in the garlic, fresh ginger, red pepper flakes, ground cumin, smoked paprika, and cinnamon. Cook everything together for another minute, just until fragrant. Give it a good stir—the aroma will have you counting down to your first bowl!

Step 3: Add Pumpkin and Simmer

Pour in the pumpkin puree and vegetable broth, stirring to fully combine. Bring the mixture to a gentle simmer. Let it bubble away for 10 minutes—this magic window allows all those lively spices to meld for maximum flavor.

Step 4: Stir in Coconut Milk

After simmering, reduce the heat slightly and pour in your creamy coconut milk. Let your soup simmer for another 5 minutes—the coconut milk not only softens the spice but also makes every bite luxuriously smooth.

Step 5: Puree for Perfection

Now it’s time for some kitchen fun! Use an immersion blender right in the pot, or transfer the soup carefully to a blender in batches. Blend until it’s perfectly silky and smooth. Taste and season with salt, black pepper, and a brightening dash of lime juice.

Step 6: Make the Grilled Cheese Croutons

While your spicy pumpkin soup keeps warm, get started on those crave-worthy croutons. Butter one side of each bread slice and lay two slices, buttered side down, on a skillet preheated over medium heat. Add plenty of sharp cheddar on top, then close each with another slice, buttered side up. Grill for about 2 to 3 minutes per side, until the bread is golden and the cheese melts into oozy goodness. Cool slightly and cut the sandwiches into bite-size cubes—each one is a crispy, cheesy nugget perfect for topping your soup.

Step 7: Bring It All Together

Ladle the hot, creamy soup into bowls and generously top with your warm grilled cheese croutons. This is where the soup turns from delicious to downright showstopping—so don’t hold back!

How to Serve Spicy Pumpkin Soup with Grilled Cheese Croutons

Garnishes

A swirl of coconut milk, chopped fresh herbs like cilantro or chives, and a sprinkle of extra red pepper flakes make your Spicy Pumpkin Soup with Grilled Cheese Croutons look as stunning as it tastes. For a finishing touch, try a squeeze of extra lime or a few toasted pumpkin seeds for crunch.

Side Dishes

This soup is comforting enough to stand on its own but pairs beautifully with a fresh green salad tossed in a citrusy vinaigrette. For a heartier meal, add roasted vegetables or a platter of apple slices and grapes—fresh flavors that cut through the creamy, spicy notes of your soup.

Creative Ways to Present

For a fun dinner-party flair, serve your Spicy Pumpkin Soup with Grilled Cheese Croutons in mini mugs or shooters for an appetizer course. Drizzle with chili oil and a scattering of microgreens for Instagram-worthy bowls, or set out a platter of assorted croutons and let everyone build their own dream topping.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the soup and the croutons separately. Ladle cooled soup into an airtight container and refrigerate for up to 4 days. Keep croutons in a sealed bag at room temperature for up to 24 hours to preserve their crunch.

Freezing

The soup freezes like a dream! Portion the completely cooled Spicy Pumpkin Soup with Grilled Cheese Croutons (soup only) into freezer-safe containers and store for up to 3 months. When ready to eat, simply thaw overnight in the fridge and warm on the stove.

Reheating

Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally until hot. If it seems too thick, add a splash of broth or water. For best crouton results, re-toast them in a skillet or toaster oven before serving on top of your piping hot soup.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works wonderfully in Spicy Pumpkin Soup with Grilled Cheese Croutons. Just make sure it’s well-drained and blended until smooth for the best creamy texture.

Is there a dairy-free option for the croutons?

Yes! You can use your favorite plant-based butter and a good quality dairy-free cheddar. The croutons will still be golden, melty, and every bit as irresistible.

What if I don’t have an immersion blender?

No problem. You can ladle the soup in batches into a traditional blender, just be sure to vent the lid and hold it with a towel to prevent any hot splashes. Blend until perfectly smooth before returning it to the pot.

How spicy is this soup?

The heat level in Spicy Pumpkin Soup with Grilled Cheese Croutons is nicely balanced but customizable. If you love spice, add more red pepper flakes or even a diced jalapeño. For a milder bowl, simply cut back on the spicy ingredients.

Can I make this soup ahead for a party?

Definitely! The soup base can be made a few days in advance and reheated just before serving. Make the grilled cheese croutons fresh for the best texture, or toast them briefly before topping the soup.

Final Thoughts

There’s nothing quite like the wow factor and cozy satisfaction you get from a big bowl of Spicy Pumpkin Soup with Grilled Cheese Croutons. Whether it’s your next family dinner or a fun get-together with friends, I hope you find this recipe as heartwarming and special as I do. Give it a try, pile on those cheesy croutons, and get ready for all the autumn hugs in a bowl!

Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 29 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spicy Pumpkin Soup with Grilled Cheese Croutons is the perfect fall comfort food. The creamy pumpkin soup gets a kick from warming spices while the crispy grilled cheese croutons add a delicious twist. It’s a hearty and satisfying dish that will warm you up on a chilly day.

Ingredients

Scale

Main Soup:

2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (or more to taste)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1 (15-ounce) can pure pumpkin puree
3 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper, to taste
1 teaspoon lime juice

Grilled Cheese Croutons:

4 slices sandwich bread
2 tablespoons butter
1 cup shredded sharp cheddar cheese

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Instructions

Main Soup: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent. Stir in garlic, ginger, red pepper flakes, cumin, paprika, and cinnamon, and cook until fragrant. Add pumpkin puree and vegetable broth, simmer for 10 minutes. Stir in coconut milk, simmer for 5 minutes. Puree the soup until smooth. Season with salt, pepper, and lime juice.
Grilled Cheese Croutons: Butter one side of each bread slice. Cook in a skillet, add cheese, top with remaining bread slices. Cook until golden and crispy. Cut into cubes.
Ladle soup into bowls and top with grilled cheese croutons. Serve hot.