Creamy Pumpkin Soup With Grilled Cheese Croutons
You won't be able to get enough of this creamy pumpkin soup topped with grilled cheese croutons. It's hands-down the easiest soup recipe and one of the most comforting soups that you'll ever have!
Servings: 6 servings
Calories: 429kcal
Ingredients
Pumpkin Soup
- 3 Tablespoons unsalted butter
- ⅓ cup grated yellow onion
- 2 teaspoons garlic minced
- 1 29-ounce can pumpkin puree (not pumpkin pie filling)
- 4 cups low-sodium chicken broth
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon dried parsley
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup heavy whipping cream
Grilled Cheese Croutons
- 4 Tablespoons unsalted butter
- Bakerly brioche bread
- 5-10 slices cheese
Instructions
- In a large pot, like a dutch oven, over medium-high heat, add the butter, onion, and garlic. Sauté for 5 minutes to allow the onions to become soft and translucent.
- Whisk in the pumpkin puree and let it cook for 3 minutes with the onion/garlic mixture. Whisk in the chicken broth and spices. Bring the mixture to a simmer for 5 minutes.
- Stir in the cream and simmer for 2 minutes. Give it a taste to see if needs more salt and pepper— I typically add a little more salt.
- Make the Croutons: While the soup cools, or while it slightly cools, make the grilled cheese croutons. Heat a pan over medium heat. To the outside of 2 slices of Bakerly bread, spread on the butter.
- Place one of the slices of bread into the pan. Top with a few slices of cheese. Then, top with the other slice of bread with the butter side on top. Cover with a lid, cook for 3 minutes, then flip and cook for an additional 3-4 minutes until the cheese is melted and the outside is crispy.
- Remove from the pan and cut into bite size pieces. Spoon the soup into a bowl and top with the croutons.
Notes
- Make Ahead & Freezing Instructions: The soup stays fresh in the refrigerator for up to 5 days. Cooled soup can be frozen for up to 3 months. Thaw overnight in the refrigerator or place frozen soup in a slow cooker on low to heat.
- Pumpkin: Make sure you use pumpkin pure not pumpkin pie filling.
- Chicken Broth: If you use regular chicken broth (not low-sodium) then reduce the salt to ½ teaspoon and add more to taste.
- Heavy Cream: Using heavy cream produces the creamiest soup but you can use whole milk in a pinch. If you need this recipe to be dairy free, then you can use full-fat coconut cream or milk.
- Bread: Bakerly offers a variety of bread types that you can use.
- Cheese: You can use your preferred cheese. For grilled cheese, I love using muenster cheese.
Nutrition
Calories: 429kcal | Carbohydrates: 10g | Protein: 11g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 848mg | Potassium: 219mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1354IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 1mg
