Creamy Pumpkin Soup with Grilled Cheese Croutons
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
524 kcal
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Course
Main Course
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Cuisine
American
Creamy Pumpkin Soup with Grilled Cheese Croutons
Description
This soup blends pumpkin puree with vegetable or chicken broth and warming spices before being simmered with heavy cream to develop a rich, silky consistency. The flavors balance mild sweetness and savory seasoning. While the soup simmers, the croutons are prepared by layering cheeses between buttered bread slices and cooking them until golden and melted, then cut into small pieces.
The soup is served hot, garnished with fresh basil and cracked black pepper, with grilled cheese croutons added on top or on the side to provide a textural and flavorful contrast. It works as a comforting starter or light meal.
For a lighter soup, half-and-half can replace some heavy cream, although creaminess will be reduced. The grilled cheese croutons are best made fresh when serving, but the soup keeps refrigerated up to five days.
Ingredients
- 3 cups vegetable broth or chicken broth
- 2 cups pumpkin not pumpkin pie filling, puree
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ¼ teaspoon ground ginger
- 2 tablespoons sugar
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 ½ cups heavy cream (see note)
- 4 lices white bread
- 4 tablespoons butter softened
- 4 lices provolone cheese
- ⅓ cup goat cheese crumbled
- basil fresh, for topping
Instructions
- In a large pot whisk together broth, pumpkin, garlic powder, onion powder, ground ginger, sugar, salt, and pepper and bring to a boil over high heat.
- Once boiling, stir in heavy cream. Reduce heat to medium and simmer 5-10 minutes longer. While soup is simmering, prepare the croutons.
- Butter one side of each slice of bread, on opposite side place one slice of provolone, top with goat cheese crumbles, then another slice of provolone and top with second slice of buttered bread. Cook in a lightly greased pan over medium-high heat 3-4 minutes on each side until cheese is melty. Cut into 1-inch pieces.
- Serve soup hot, topped with cracked black pepper and fresh basil and serve with grilled cheese croutons.
Notes
- For a lighter version, substitute half of the heavy cream with half-and-half, reducing richness but maintaining creaminess.
- Other cheese types like white American, sharp cheddar, or Monterey Jack may be used in the grilled cheese croutons.
- Store the soup in the refrigerator for up to five days; prepare grilled cheese croutons fresh when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 1572mg | 66% |
| Potassium | 537mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 20573IU | 411% |
| Vitamin C | 18mg | 20% |
| Calcium | 327mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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