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

Cook Time: 30

Total Time: 45

Servings:

Calories: 320kcal

Equipment

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