Description
A comforting and velvety creamy pumpkin soup served with crispy grilled cheese croutons, perfect for a cozy autumn meal.
Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 4 slices of bread (your choice)
- 1 cup shredded cheese (cheddar or your favorite)
- 2 tablespoons butter (for grilling)
Instructions
- Sauté the Aromatics: In a large pot, melt a tablespoon of butter over medium heat. Add chopped onions and sauté until they become translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
- Add the Pumpkin: Stir in the pumpkin puree, ginger, cinnamon, and nutmeg. Mix well and cook for 3-5 minutes, allowing the flavors to meld together.
- Incorporate the Broth: Gradually add the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- Blend the Soup: Once the soup has simmered, use an immersion blender to blend until smooth. If you don’t have an immersion blender, carefully pour the soup into a standard blender, blending in batches if necessary.
- Add Cream: After blending, stir in the heavy cream. Allow the soup to simmer for an additional 5 minutes. Season with salt and pepper to taste.
- Prepare the Grilled Cheese Croutons: While the soup simmers, heat a skillet over medium heat. Spread butter on one side of each slice of bread. Place the slices in the skillet, butter-side down.
- Add Cheese: Once the bread is toasted on one side, flip them over, add a generous amount of cheese, and top with the other slice of bread. Grill until both sides are golden brown and the cheese melts, about 3-4 minutes per side.
- Cut into Croutons: Once grilled, remove the sandwiches from the skillet and let them cool for a minute. Slice them into bite-sized croutons.
- Serve: Ladle the soup into bowls and sprinkle grilled cheese croutons on top or serve them on the side for dipping.
Notes
- Use fresh pumpkin for a more vibrant flavor.
- Adjust spices to your preference; add cayenne for heat or maple syrup for sweetness.
- Garnish with olive oil, crème fraîche, roasted pumpkin seeds, or fresh herbs.
- Adjust broth or cream for desired soup consistency.
- Consider adding shredded chicken or turkey for a heartier soup.
- For a spicy version, blend in diced jalapeños or serve with hot sauce.
- Add diced carrots or sweet potatoes for extra nutrients.
- Experiment with different cheeses for the croutons like gouda or fontina.
- Mix in fresh herbs like thyme or basil before serving.
- Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
- Freeze soup in portions for up to 3 months; thaw overnight and reheat gently.
- Prepare grilled cheese croutons fresh for the best texture.
- Store leftover croutons in an airtight container at room temperature for 1-2 days.
- Prep Time: 15-20 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups soup with croutons)
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A