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Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe

Spicy Pumpkin Soup with Grilled Cheese Croutons Recipe
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★★★★★

4.7 from 6 reviews

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.

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

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

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