Description
This spicy pumpkin soup is a cozy, comforting bowl of fall flavor with a creamy base and just the right amount of heat. Topped with crunchy grilled cheese croutons, it’s the perfect mix of creamy, spicy, and crispy for a soul-warming meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon cayenne pepper
0.5 teaspoon ground cinnamon
0.5 teaspoon ground ginger
15 oz can pure pumpkin
3 cups vegetable broth
1 cup full-fat coconut milk
Salt and black pepper to taste
4 slices sourdough or country bread
1 cup shredded sharp cheddar cheese
1 tablespoon butter
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
2. Add cumin, paprika, cayenne, cinnamon, and ginger. Stir for 30 seconds.
3. Pour in pumpkin puree and vegetable broth. Stir to combine, then bring to a gentle boil.
4. Reduce heat and simmer for 15 minutes. Blend with an immersion blender until smooth.
5. Stir in coconut milk and season with salt and pepper. Simmer another 5 minutes.
6. Butter one side of each bread slice, add cheese between unbuttered sides, grill until golden. Let cool, then cut into cubes.
7. Serve soup topped with grilled cheese croutons and optional garnishes.
Notes
Use sugar pumpkin if making fresh puree.
Grilled cheese croutons are best made fresh.
Adjust spice level by reducing or increasing cayenne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 370
- Sugar: 5g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg
Keywords: spicy pumpkin soup, fall soup, pumpkin recipes, grilled cheese croutons