Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

If you’re craving something cozy, comforting, and packed with flavor, you’re going to love this Spicy Pumpkin Soup with Grilled Cheese Croutons. This dish brings together the velvety richness of pumpkin simmered with warming spices and an invigorating touch of heat, perfectly balanced by the crisp, melty grilled cheese croutons that add a wonderful textural contrast. It’s the ideal bowl to dive into on chilly days or anytime you want a meal that feels both indulgent and wholesome. Trust me, once you try this Spicy Pumpkin Soup with Grilled Cheese Croutons, it’ll become a favorite you’ll want to make again and again.

Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

Ingredients You’ll Need

The magic of this Spicy Pumpkin Soup with Grilled Cheese Croutons lies in its simplicity. Each ingredient is essential and plays a key role—whether it’s building layers of flavor, adding that perfect spice kick, or contributing to the soup’s gorgeous golden color.

  • Olive oil: Provides the base for sautéing and adds a smooth richness.
  • Yellow onion: Adds sweetness and depth when cooked down.
  • Carrots: Bring natural sweetness and body to the soup.
  • Garlic cloves: Infuse the soup with savory aromatic notes.
  • Pumpkin puree: The heart of the dish, offering creamy texture and that signature pumpkin flavor.
  • Fresh thyme leaves: Add an earthy, herbaceous touch that complements the spices.
  • Kosher salt: Balances and enhances all flavors.
  • Cracked black pepper: Adds subtle heat and complexity.
  • Ground cumin: Introduces a warm, smoky undertone.
  • Ground ginger: Brings a gentle zing that pairs beautifully with pumpkin.
  • Ground nutmeg: A classic pumpkin spice accent that deepens aroma.
  • Cayenne pepper: The star of the spice game, giving the soup its kick—adjust to taste.
  • Vegetable broth: Creates the perfect liquid base to blend all ingredients harmoniously.
  • Maple syrup: Adds a touch of natural sweetness to balance the heat.
  • Heavy cream (optional): For extra creaminess and silky texture.
  • Butter: Essential for golden, crispy grilled cheese croutons.
  • Sourdough bread: The sturdy foundation for the croutons, bringing tangy flavor.
  • Cheddar cheese: Melts beautifully to provide that irresistible gooeyness.
  • Flakey sea salt: Perfect finishing touch to sprinkle for a pop of texture and savory sparkle.

How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large dutch oven over medium heat. Toss in the diced yellow onion, carrots, and minced garlic. Stir them around and let them soften for about 3 to 4 minutes until the onion becomes translucent and the aromas start filling your kitchen—you’ll instantly feel that cozy, inviting vibe.

Step 2: Build the Spice Base

Next, add the pumpkin puree along with fresh thyme leaves, kosher salt, cracked black pepper, ground cumin, ginger, nutmeg, and cayenne pepper. This blend creates a flavorful spice symphony that makes the soup stand out. Let everything cook together on medium-low heat for another 3 to 4 minutes, stirring occasionally so the spices toast slightly and release their full essence.

Step 3: Add Broth and Sweetness

Pour in the vegetable broth and stir to combine. Allow the soup to simmer for 3 to 4 minutes, so the flavors can meld beautifully. Then, stir in the maple syrup, which perfectly balances the spiciness and adds that signature cozy sweetness that will keep you coming back for more spoonfuls of this Spicy Pumpkin Soup with Grilled Cheese Croutons.

Step 4: Blend and Adjust Texture

If you prefer your soup smooth and creamy, carefully transfer it to a blender or a high-speed mixer and puree until it reaches your desired consistency. Pour it back into the pot, then season to taste. If you want a richer, creamier finish, gradually add heavy cream, one tablespoon at a time, stirring gently until the soup feels just right in your bowl.

Step 5: Make the Grilled Cheese Croutons

Now for the fun part—grilled cheese croutons! Butter both sides of two sourdough bread slices, layer in your cheddar cheese, and cook them in a preheated cast iron skillet over medium heat. Flip after 2 to 3 minutes when the bread is golden and cheese is melted. Once done, slice these grilled cheese sandwiches into small squares that will serve as delightful crispy, melty croutons on top of your soup.

How to Serve Spicy Pumpkin Soup with Grilled Cheese Croutons

Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

Garnishes

This soup loves a little dressing up. A drizzle of extra heavy cream swirled on top brings an elegant richness, while a few flakes of sea salt add that subtle crunch and seasoning contrast. Don’t forget to sprinkle those grilled cheese croutons generously—they turn every bite into a perfectly crunchy and gooey experience.

Side Dishes

Pair the Spicy Pumpkin Soup with Grilled Cheese Croutons alongside a fresh green salad tossed in a light vinaigrette or some roasted root vegetables for a satisfying meal. If you’re feeling indulgent, a rustic baguette on the side can never go wrong for extra soaking of the flavorful soup.

Creative Ways to Present

Serve your soup in charming rustic bowls and place a few grilled cheese croutons stacked in the center like little edible islands. Alternatively, ladle the soup into a hollowed-out mini pumpkin for an eye-catching fall centerpiece at your next dinner party. A sprinkle of fresh herbs like thyme or parsley adds that final pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

This Spicy Pumpkin Soup with Grilled Cheese Croutons keeps wonderfully in the refrigerator for up to three days. Keep the soup in an airtight container separate from the grilled cheese croutons to prevent them from becoming soggy.

Freezing

You can freeze the soup (without croutons) in freezer-safe containers for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge to maintain the best texture and flavor.

Reheating

Warm the soup gently on the stove over low heat, stirring occasionally. If it has thickened too much, add a bit of broth or cream to loosen up. For the grilled cheese croutons, reheat them in a toaster oven or skillet to bring back their crispiness before adding them to the soup.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Roasting and pureeing fresh pumpkin will make your soup even fresher and deeply flavorful. Just be sure to cook the pumpkin until tender and blend thoroughly for that perfect creamy texture.

How spicy is the Spicy Pumpkin Soup with Grilled Cheese Croutons?

The heat level is adjustable—start with the suggested amount of cayenne pepper and increase or decrease according to your taste preferences. The spices work together to create a warm, balanced heat that complements the sweetness of the pumpkin.

Can I make this soup vegan?

Yes! Simply replace the heavy cream with coconut cream or a plant-based alternative, use vegan butter, and opt for dairy-free cheese for the grilled cheese croutons or skip them entirely.

What type of cheese works best for the grilled cheese croutons?

Cheddar is a classic choice for that sharp, melty goodness, but feel free to experiment with Gruyère, mozzarella, or a blend. Choose cheeses that melt well and provide a good flavor contrast.

Is it okay to prepare the grilled cheese croutons ahead of time?

Yes, you can make them in advance and store them in an airtight container. Reheat in a skillet or toaster oven before serving to bring back their crisp texture and melty interior.

Final Thoughts

Making this Spicy Pumpkin Soup with Grilled Cheese Croutons feels like wrapping yourself in a warm culinary hug. The combination of silky, spicy soup with the cheesy, crunchy croutons is genuinely irresistible. Whether you’re cooking for yourself, family, or friends, this recipe is a guaranteed winner that brings comfort and joy with every spoonful. Give it a try—you’ll wonder how you ever lived without it!

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Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

This Spicy Pumpkin Soup with Grilled Cheese Croutons is a comforting and flavorful fall-inspired dish perfect for chilly days. The creamy pumpkin soup is infused with warm spices and a hint of heat from cayenne pepper, balanced by the sweetness of maple syrup. Served with crispy, buttery grilled cheese croutons, this recipe offers a delightful combination of smooth, spicy soup and crunchy, melty bites.

  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Appetizer
  • Method: Sautéing, Simmering, Grilling
  • Cuisine: American, Fall Seasonal
  • Diet: Vegetarian

Ingredients

Scale

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 ground nutmeg
  • 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 Aromatics: In a large Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and minced garlic, cooking for 3-4 minutes until softened and fragrant.
  2. Add Pumpkin and Spices: Stir in the pumpkin puree, fresh thyme leaves, kosher salt, cracked black pepper, ground cumin, ground ginger, ground nutmeg, and cayenne pepper. Cook on medium-low heat for another 3-4 minutes to blend the flavors.
  3. Simmer with Broth: Pour in the vegetable broth and bring to a simmer. Cook for 3-4 minutes, stirring frequently to combine all ingredients well.
  4. Add Sweetener and Blend: Stir in the maple syrup. For a smoother consistency, transfer the soup to a blender or Vitamix and puree until smooth. Return the soup to the Dutch oven and taste to adjust seasonings.
  5. Add Cream (Optional): If a creamier soup is desired, gradually add 1 tablespoon of heavy cream at a time, stirring until the soup reaches your preferred texture.
  6. Make Grilled Cheese Croutons: Butter both sides of the sourdough bread slices. Layer the cheddar cheese between them. Heat a medium cast-iron skillet over medium heat for 2 minutes, then cook the grilled cheese sandwiches 2-3 minutes per side or until golden brown and the cheese is melted.
  7. Prepare Croutons: Slice the grilled cheese sandwiches into small square pieces to create croutons.
  8. Serve: Ladle the pumpkin soup into bowls and garnish with grilled cheese croutons, additional heavy cream if desired, and a sprinkle of flaky sea salt.

Notes

  • Adjust the cayenne pepper according to your preferred spice level.
  • For a vegan version, substitute heavy cream with coconut cream and use vegan cheese for the croutons.
  • Use homemade pumpkin puree when possible for fresher flavor.
  • Grilled cheese croutons can be made ahead and reheated just before serving.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

  • Serving Size: 1 bowl with croutons (approx. 350g)
  • Calories: 320 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 30 mg

Keywords: pumpkin soup, spicy pumpkin soup, grilled cheese croutons, fall recipes, comforting soup, easy soup recipe, vegetarian soup

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