Spicy Pumpkin Soup with Grilled Cheese Croutons
This cozy pumpkin soup, paired with crispy grilled cheese croutons, is the perfect comfort meal for chilly days!
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.