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
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.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne with the spices.
- Swap coconut milk with heavy cream if desired.
- The soup freezes well without the croutons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 420
- Sugar: 6g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
