Spicy Pumpkin Soup with Grilled Cheese Croutons

This creamy, velvety Spicy Pumpkin Soup is the ultimate comfort dish with a kick! Infused with warming spices and topped with crispy grilled cheese croutons, it’s a cozy bowl of autumn goodness. Inspired by seasonal flavors, this soup balances sweetness from roasted pumpkin with heat from chili and smoky paprika. The grilled cheese croutons add a playful, indulgent twist—making it a meal you’ll crave all season long.

Perfect for weeknight dinners or holiday gatherings, this recipe is easy to customize and comes together in under an hour. Whether you’re a pumpkin lover or just looking for a hearty soup with a twist, this dish delivers on flavor, texture, and comfort.

Why This Recipe Works

1. Bold, Balanced Flavors: The combination of roasted pumpkin, coconut milk, and spices creates a rich, velvety soup with layers of sweetness, heat, and smokiness. A dash of maple syrup enhances the natural pumpkin flavor without overpowering it.

2. Quick & Easy: With simple prep and mostly pantry staples, this soup is fuss-free. Roasting the pumpkin deepens its flavor, but canned pumpkin puree works in a pinch!

3. Fun, Customizable Toppings: The grilled cheese croutons are a game-changer, but you can swap them for toasted seeds, bacon bits, or a drizzle of chili oil for variety.

What’s In Spicy Pumpkin Soup?

• Pumpkin: Fresh sugar pumpkin (or canned puree) for a creamy, sweet base.
• Coconut Milk: Adds richness and a subtle tropical note.
• Spices: Smoked paprika, cayenne, and cinnamon for warmth and depth.
• Aromatics: Onion, garlic, and ginger build a savory foundation.
• Grilled Cheese Croutons: Buttery, crispy bread with melted cheddar for a salty crunch.
• Maple Syrup: A touch to balance the heat and enhance sweetness.

How To Make Spicy Pumpkin Soup

This recipe involves roasting the pumpkin, blending the soup, and crisping up the grilled cheese croutons. Here’s the step-by-step breakdown:

Step 1: Roast the Pumpkin

1. Preheat oven to 400°F (200°C). Cut a small sugar pumpkin into wedges, drizzle with oil, and roast for 25–30 minutes until tender. Scoop out the flesh.

Step 2: Sauté Aromatics

1. In a pot, sauté onions, garlic, and ginger in oil until soft. Add spices and cook for 1 minute until fragrant.

Step 3: Simmer the Soup

1. Add pumpkin, broth, and coconut milk. Simmer for 15 minutes, then blend until smooth. Stir in maple syrup and adjust seasoning.

Step 4: Make Grilled Cheese Croutons

1. Butter bread slices, add cheddar, and grill in a pan until golden. Cut into bite-sized cubes.

Step 5: Serve

1. Ladle soup into bowls, top with croutons, and garnish with a swirl of coconut milk or extra cayenne.

Sides for Spicy Pumpkin Soup

• Kale Salad: A crisp, lemony salad cuts through the soup’s richness.
• Garlic Bread: For extra carb-loaded comfort.
• Roasted Chickpeas: Adds protein and crunch.
• Apple-Walnut Slaw: Sweet and tangy contrast.

Recipe FAQ’s

Can I Use Canned Pumpkin?

Yes! Substitute 2 cups of canned puree for fresh pumpkin. Skip roasting and add it directly to the pot.

How Do I Reduce the Spice Level?

Omit the cayenne and use mild paprika instead. Add a splash of cream to mellow the heat.

How Long Does It Keep?

Store soup (without croutons) in the fridge for 3 days or freeze for up to 2 months. Reheat gently on the stove.

Other Recipes To Try

• Butternut Squash & Red Lentil Curry: Creamy, protein-packed, and spiced with curry leaves.
• Pumpkin Carbonara: A seasonal twist on the classic pasta.
• Watermelon Gazpacho – A sweet and savory chilled soup.
• Borscht (Hot Beet Soup) – A classic Eastern European favorite.
• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Miso-Glazed Pumpkin Wedges: Umami-rich and caramelized.
• Pumpkin Spice Latte Oatmeal: Breakfast meets dessert.

Spicy Pumpkin Soup with Grilled Cheese Croutons

Silky pumpkin soup with a spicy kick, topped with crispy cheddar croutons for the ultimate comfort meal. Ready in 45 minutes and packed with autumnal flavors!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 320kcal

Equipment

Chef's Knife

Chopping Board

Baking Dish

Medium Saucepan

Ingredients

For the Soup:

• 1 small sugar pumpkin or 2 cups canned puree
• 1 tbsp olive oil
• 1 onion diced
• 3 garlic cloves minced
• 1 tsp fresh ginger grated
• 1 tsp smoked paprika
• ½ tsp cayenne adjust to taste
• ½ tsp cinnamon
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tbsp maple syrup
• Salt & pepper to taste

For the Croutons:

• 4 slices sourdough bread
• 1 cup shredded cheddar
• 2 tbsp butter

Instructions

• Roast Pumpkin: Toss pumpkin wedges with oil, roast at 400°F (200°C) for 25–30 mins. Scoop out flesh.
• Sauté: In a pot, cook onion, garlic, and ginger until soft. Add spices and stir for 1 minute.
• Simmer: Add pumpkin, broth, and coconut milk. Simmer 15 mins, blend until smooth. Stir in maple syrup.
• Croutons: Butter bread, add cheese, grill until golden. Cut into cubes.
• Serve: Top soup with croutons and optional

Notes

• Shortcut: Use canned pumpkin to save 30 minutes.
• Vegan: Swap butter for oil and use dairy-free cheese.
• Spice Swap: Replace cayenne with chili flakes for milder heat.
• Texture: For chunkier soup, blend only half the mixture.
• Garnish Ideas: Pepitas, cilantro, or a dollop of yogurt.
• Bonus upgrade: Swirl in browned butter before serving for nutty decadence!

Nutrition

Calories: 320kcal | Carbohydrates: 28g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Sodium: 450mg | Fiber: 4g | Sugar: 10g

Dig into this bowl of warmth and spice! Share your creations with #PumpkinSoupCroutons.