Now, I have to admit, the first time I made this soup, it was all about experimenting with what I had in the pantry. And, oh my stars, when the aroma of the onions, garlic, and spices started filling the kitchen, the kids came running like moths to a flame. That savory mix was already on standby—honestly, the blend of aromatic spices and creamy pumpkin was just too good to pass up.
So here’s the scoop, this recipe is perfect for feeding the family without any fuss. And don’t get me started on those grilled cheese croutons! Kids and hubby were fighting—we’re talking light-hearted, playful sibling fights—for the last bits of cheesy, crunchy delight. Let me tell ya, these croutons are a game-changer. Nothing quite matches the satisfaction of dipping those cheesy bites into a piping hot bowl of soup. It’s pure comfort in a bowl, folks.
And the beauty of it all? It’s so incredibly easy to throw together. We’re talking just under an hour from start to finish. For a busy parent like me, keeping my family happy and full without spending all day in the kitchen is like winning the lottery. Plus, it feels like an indulgence, while in reality, it’s packed with vegetables, making it a sneaky way to entice the kids to eat some veggies without protest.
So, whether you’re a seasoned pro in the kitchen or just starting, this recipe is a keeper. Not only does it scream comfort food, but it’s also something you can proudly serve to guests. Why not give it a whirl on your next cozy weekend at home? Maybe even get creative with the seasoning to suit your family’s taste buds. Alright, let’s dive right in, shall we?
How to Make Spicy Pumpkin Soup with Grilled Cheese Croutons
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Ingredients
- 2 cups vegetable broth
- 2 large carrots, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 yellow onion, chopped
- ½ teaspoon ground nutmeg
- ¾ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon cracked black pepper
- 3 garlic cloves, finely chopped
- ¼ cup heavy cream, optional
- ½ teaspoon ground ginger
- 1 (15-ounce) can pumpkin puree
- 1 tablespoon fresh thyme leaves
- 2 tablespoons maple syrup
- 2 slices cheddar cheese
- 2 slices sourdough bread
- 2 tablespoons butter
- Flaky sea salt, for garnish
Directions
- In a large pot over medium heat, warm the olive oil. Add the chopped onion, carrots, and garlic. Sauté until the veggies are soft, about 3-4 minutes.
- Stir in the pumpkin puree, thyme, kosher salt, pepper, ginger, nutmeg, and cayenne pepper. Let it simmer on medium-low heat for 3-4 minutes to merge the flavors.
- Pour in the vegetable broth, and let everything cook together for another 3-4 minutes, stirring occasionally. Stir in the maple syrup at the end.
- If you prefer a smooth soup, blend the mixture until reaching a creamy consistency. Taste and adjust the seasoning as needed. If desired, add heavy cream, a little at a time, for extra creaminess.
- For the grilled cheese croutons, spread butter on one side of the sourdough bread slices. Place the cheddar cheese between the unbuttered sides.
- On a medium skillet, cook the buttered bread for 2-3 minutes on each side until it turns golden brown. Slice into small squares to serve atop the soup.
- Serve the soup with the grilled cheese croutons. Drizzle some cream and sprinkle flaky sea salt for extra flavor. Enjoy this cozy dish!
Storing Suggestion
To store your leftover spicy pumpkin soup, place it in an airtight container and refrigerate for up to 3 days. The grilled cheese croutons are best fresh, but you can store them separately in a sealed bag at room temperature for up to two days.
Cooking Tips
If you’re into experimenting, try different types of cheese for the croutons like mozzarella or Swiss, or use a hand blender directly in the pot for easier blending. Adjust the cayenne pepper to suit your taste, making it as mild or as powerful as you like.
Serving Suggestions
This spicy pumpkin soup pairs wonderfully with a light salad or a warm crusty bread. Consider adding a touch of sour cream or Greek yogurt on top for a creamy, tangy contrast. A glass of chilled cider would complement the warmth of the dish beautifully.
Ingredient Substitutions
If you’re out of heavy cream, try coconut cream or almond milk for a dairy-free option. Instead of sourdough bread, any sturdy bread like ciabatta or whole wheat will do. Feel free to replace maple syrup with honey or agave nectar if needed.
Seasonal Variations
Embrace the seasons by adding ingredients you have on hand. Swap the pumpkin puree for butternut squash in the fall, or zesty tomatoes for a summer twist. Add fresh basil or sage for a refreshing touch during the spring months.
Allergen Information
This recipe contains dairy and gluten. To make it gluten-free, opt for gluten-free bread for the croutons. Substitute the heavy cream with coconut cream for a lactose-free version. Always ensure that the alternative products fit your dietary needs.
FAQ
Can I make this soup vegan?
Absolutely! Use coconut cream instead of heavy cream and ensure the bread and cheese are vegan. This way, you can enjoy a fully vegan spicy pumpkin soup with similar rich flavors.
How can I make the soup less spicy?
To tone down the heat, simply reduce the amount of cayenne pepper, or omit it altogether. You can also add more cream to mellow out the spiciness and create a milder flavor profile.
What’s the best way to blend the soup?
An immersion blender is the easiest tool to use as it can blend the soup directly in the pot. Alternatively, you can carefully pour the soup into a standing blender, in batches if necessary, and blend until smooth.
Is this soup good for freezing?
The soup itself can be frozen in airtight containers for up to two months, although the cream should be added after thawing. Grilled cheese croutons do not freeze well, so make those fresh when ready to serve.
What’s the best way to reheat the soup?
Gently reheat the soup in a pot over medium heat, stirring occasionally until heated through. If reheating in a microwave, stir halfway through to ensure even warmth. Add more broth or cream if the soup has thickened.
Can I prepare this recipe in advance?
Yes, you can prepare the soup in advance and store it in the refrigerator. Wait to cook the grilled cheese croutons until just before serving, as fresh croutons provide the best texture and flavor.
Spicy Pumpkin Soup with Grilled Cheese Croutons
Ingredients
- 2 cups vegetable broth
- 2 large carrots peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 yellow onion chopped
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon cracked black pepper
- 3 garlic cloves finely chopped
- 1/4 cup heavy cream optional
- 1/2 teaspoon ground ginger
- 1 can pumpkin puree 15-ounce
- 1 tablespoon fresh thyme leaves
- 2 tablespoons maple syrup
- 2 slices cheddar cheese
- 2 slices sourdough bread
- 2 tablespoons butter
- flaky sea salt for garnish
Instructions
- In a large Dutch oven, heat olive oil on medium heat. Add onion, carrots, and garlic. Cook for 3-4 minutes until softened.
- Stir in pumpkin puree, thyme, salt, black pepper, cumin, ginger, nutmeg, and cayenne. Let simmer for 3-4 minutes.
- Pour in vegetable broth and cook for 3-4 more minutes. Stir in maple syrup.
- Blend the soup until smooth. Return to the pot and adjust seasoning. Optionally, add heavy cream for a creamier texture.
- To make croutons, butter one side of sourdough bread slices. Place cheddar slices between unbuttered sides.
- Heat a skillet on medium heat. Cook each side of the bread for 2-3 minutes until golden brown. Cut into squares.
- Serve the soup topped with croutons, a drizzle of heavy cream, and flaky sea salt.
