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Deliciously Spicy Pumpkin Soup with Grilled Cheese Croutons

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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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Chef's Knife
  • Chopping Board
  • Baking Dish
  • Medium Saucepan

Method
 

  1. Roast Pumpkin: Toss pumpkin wedges with oil, roast at 400°F (200°C) for 25–30 mins. Scoop out flesh.
  2. Sauté: In a pot, cook onion, garlic, and ginger until soft. Add spices and stir for 1 minute.
  3. Simmer: Add pumpkin, broth, and coconut milk. Simmer 15 mins, blend until smooth. Stir in maple syrup.
  4. Croutons: Butter bread, add cheese, grill until golden. Cut into cubes.
  5. 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!