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–+ servings
Spicy Pumpkin Soup

Comforting Spicy Pumpkin Soup with Cheesy Croutons Delight

A warm and nourishing vegetarian Spicy Pumpkin Soup paired with cheesy croutons for a cozy fall meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Perfect for sautéing; vegetable oil can work as a substitute.
  • 1 medium Yellow Onion Adds savory depth; shallots can be a milder alternative.
  • 2 medium Carrots Brings sweetness and color; try parsnips for a unique twist.
  • 2 cloves Garlic Enhances flavor depth; fresh is ideal, but garlic powder is fine in a pinch.
  • 1 can Pumpkin Puree Ensure it’s pure with no added sugar.
  • 1 teaspoon Fresh Thyme Infuses aromatic notes; use dried thyme if fresh is unavailable, adjusting the amount.
  • 1 teaspoon Kosher Salt Essential for seasoning; regular salt is a good substitute.
  • 1 teaspoon Cracked Black Pepper Adds heat; white pepper is a lighter option.
  • 1 teaspoon Ground Cumin Offers warm earthiness; omit or swap with coriander if you're in a pinch.
  • 1 teaspoon Ground Ginger Gives a hint of spice; fresh ginger works well or can be omitted.
  • 1/2 teaspoon Ground Nutmeg Contributes warmth and sweetness; cinnamon can be a close substitute.
  • 1/4 teaspoon Cayenne Pepper Provides a spicy kick; adjust to taste based on your spice preference.
  • 4 cups Vegetable Broth Acts as the soup base; chicken broth is an option for non-vegetarians.
  • 2 tablespoons Maple Syrup Balances the flavors with sweetness; honey can replace it if needed.
  • 1/2 cup Heavy Cream (optional) Adds creaminess; coconut cream is a great dairy-free substitute.
For the Grilled Cheese Croutons
  • 4 slices Sourdough Bread Ideal for croutons; any firm bread will do.
  • 2 tablespoons Butter For cooking the croutons; olive oil can be a substitute.
  • 1 cup Cheddar Cheese For cheesy goodness; feel free to use Gruyère or Monterey Jack for a flavor twist.
  • to taste Flaky Sea Salt Enhances the final touch; omit if it’s not on hand.

Equipment

  • Large pot
  • skillet
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 2 chopped carrots, stirring occasionally, until they soften and begin to caramelize, about 5 minutes.
  2. Add 2 minced garlic cloves to the pot, cooking for an additional minute or until the garlic becomes fragrant. Stir in 1 can of pumpkin puree, 1 teaspoon of fresh thyme, and your spices: 1 teaspoon each of salt, cracked black pepper, cumin, ground ginger, and nutmeg, along with a pinch of cayenne. Mix well.
  3. Pour in 4 cups of vegetable broth and 2 tablespoons of maple syrup, bringing the mixture to a gentle simmer. Cook uncovered for 10-15 minutes, stirring occasionally.
  4. Once the soup is fully simmered, use an immersion blender to puree the mixture until smooth. Stir in ½ cup of heavy cream if desired.
  5. In a skillet, melt 2 tablespoons of butter over medium heat. Assemble cheese between slices of sourdough bread, grilling each sandwich until golden and crispy, about 3-4 minutes per side.
  6. Ladle the hot creamy spicy pumpkin soup into bowls, topping each with grilled cheese croutons and sprinkling flaky sea salt over the top.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 6000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Quality ingredients enhance flavor; adjust spice levels to personal preference; blend until silky for the best texture; serve croutons fresh to maintain crunch; store leftovers in an airtight container for up to 4 days.

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