Description
This Spicy Pumpkin Soup with Grilled Cheese Croutons is a warm, savory dish perfect for chilly days. With a kick of heat from cayenne and a creamy richness from optional heavy cream, this comforting meal is elevated with adorable grilled cheese croutons.
Ingredients
Scale
For the 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 your spice preference)
- 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 the Grilled Cheese Croutons:
- 2 tablespoons butter
- 2 slices sourdough bread
- 2 slices cheddar cheese
Instructions
- Sauté Vegetables: In a large Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and minced garlic. Cook for 3-4 minutes until softened.
- Add Spices & Pumpkin: Stir in the pumpkin puree, fresh thyme, salt, pepper, cumin, ginger, nutmeg, and cayenne. Cook for another 3-4 minutes over medium-low heat to allow the flavors to develop.
- Simmer: Add the vegetable broth and bring the mixture to a simmer, cooking for another 3-4 minutes while stirring frequently.
- Sweeten & Blend: Stir in the maple syrup. If you prefer a smooth soup, transfer the mixture to a blender or use an immersion blender and blend until smooth. Return the soup to the Dutch oven.
- Creamy Option: For a creamier texture, stir in the heavy cream 1 tablespoon at a time until your desired consistency is reached.
- Final Touches: Taste and adjust seasoning if necessary. Garnish with extra cream and a sprinkle of flaky sea salt.
- Make the Grilled Cheese Croutons: Butter both sides of the sourdough slices. Add cheddar cheese between the bread slices to make a sandwich.
- Cook the Sandwich: Heat a cast-iron skillet over medium heat. Cook the grilled cheese for 2-3 minutes on each side, until the bread is golden brown and the cheese is melted.
- Cut into Croutons: Slice the grilled cheese sandwich into small squares to create croutons.
- Serve: Serve the hot pumpkin soup topped with grilled cheese croutons, a drizzle of cream, and a sprinkle of flaky sea salt.
Notes
- Adjust the cayenne pepper to suit your spice preference.
- You can add more or less cream based on your desired richness.
- Prep Time: 15 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups soup + 3 croutons)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 40mg