Rich and creamy pumpkin soup recipe topped with toasty grilled cheese croutons is the ultimate quick and simple 30-minute fall dinner!
Are you in search of more warm and cozy soups to warm you up when the weather turns chilly? Then these recipes for Slow Cooker Chicken Corn Chowder, Smoky Bacon and Corn Chowder, and Stuffed Pepper Soup will satisfy!
This best pumpkin soup recipe is what fall dinner dreams are made of. One of my absolute favorite flavor profiles is sweet and savory pumpkin everything. Cooler weather and colored leaves have arrived around here, and it has me in the mood for a warm and cozy bowl of soup for breakfast, lunch, and dinner.
Add the grilled cheese croutons for dipping, put me by a fire, and I’m in autumn heaven! Whatever your dinner plans for tonight are, change them and make this creamy pumpkin soup with grilled cheese croutons instead, you will not regret it!
Why This Recipe Works
Sweet & savory – This easy, and insanely delicious pumpkin soup has a hint of sweet, and plenty of savory goodness thanks to the spice combinations of garlic powder, onion powder, and ground ginger. These seasonings combined with pumpkin puree, some broth, and a little help from heavy cream are transformed into a quick and tasty 30-minute meal even the kiddos will devour.
Grilled cheese croutons – If you haven’t been whipping up grilled cheese croutons to go with your soup, you are about to fall in love my friends. Believe me when I say there’s nothing better than a warm bowl of soup paired with grilled cheese on a cool fall day.
So fast – I’m hard pressed to get dinner together in just 30 minutes, much less a warm and hearty soup. Guys, you can make this quick pumpkin soup recipe and the grilled cheese croutons in just 30 minutes!
Great for make-ahead – This soup can be made the day before and heated up for dinner. Even better, you can freeze this soup in a freezer-safe container, thaw, and reheat (stovetop is best) when you’re ready to eat it!
Here’s How You Make It
- First, whisk together the broth, pumpkin, spices, sugar, salt, and pepper together and allow to boil over high heat.
- Then, stir in the heavy cream, reduce the heat to medium and allow the quick pumpkin soup to simmer for another 5-10 minutes.
- And now for the best part – while the soup simmers, make the grilled cheese croutons, just like you typically make a grilled cheese but with some other cheeses mixed in for variety and flavor:
- Butter one side of each slice of bread and then on the opposite side, place one slice of provolone, top with goat cheese crumbles, then another slice of provolone and top with the second slice of buttered bread. Cook in a lightly greased pan over medium-high heat for 3-4 minutes on each side, or until cheese is melty. Cut the croutons into 1-inch pieces.
- Serve the pumpkin soup hot, top it with cracked black pepper and fresh basil as a garnish and serve with grilled cheese croutons for dipping on the side.
How to Make Easy Vegan Pumpkin Soup
Looking for a pumpkin soup recipe that is vegetarian or vegan? Then this is for you! A few simple tweaks are all it takes to make this pumpkin soup vegan-friendly!
In the pumpkin soup recipe itself, substitute the chicken broth for vegetable broth and then substitute the heavy cream for coconut milk.
For the croutons, use a bread that contains no animal by-products. Then, choose a plant-based butter. For cheese, you can substitute a vegan cheese that you enjoy. Vegan cheeses don’t tend to melt as well but they will still taste delicious when dipped into the soup as croutons!
Is Pumpkin Soup Healthy?
While this pumpkin soup has a few ingredients that aren’t typically considered healthy (particularly in the grilled cheese croutons), overall pumpkin is a healthy food to eat.
Pumpkin is full of fiber, which is great for your digestive system. (Be sure to get pureed pumpkin and not the pumpkin pie filling.) Pumpkin puree is also good for your circulatory system, reduces the risk of cancer and diabetes and can help bolster your immune system.
Overall, all good reasons for eating this pumpkin soup for dinner soon!
Expert Tips
- For a lighter soup, substitute heavy cream for 1 cup half and half + 1/2 cup heavy cream. Note that the result will be on the lighter side, but not as creamy.
- If you’d prefer to use different cheeses in the grilled cheese croutons, then other favorites include white American, sharp cheddar, and Monterey jack.
- This soup will keep in the fridge for up to 5 days. I recommend making fresh grilled cheeses for croutons when you’re ready to eat the soup.
More Tasty Soup Recipes
- Olive Garden Chicken Gnocchi Soup
- Lasagna Soup
- Tomato Basil Soup
- Lemon Chicken Orzo Soup
- Easy Homemade Chicken Noodle Soup
Did you make this easy, creamy Pumpkin Soup recipe? FANTASTIC! Please rate the recipe below!
Creamy Pumpkin Soup with Grilled Cheese Croutons
Ingredients
- 3 cups vegetable or chicken broth
- 2 cups pumpkin puree - (not pumpkin pie filling)
- 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 slices white bread
- 4 tablespoons butter - softened
- 4 slices provolone cheese
- ⅓ cup crumbled goat cheese
- fresh basil, 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 soup, substitute heavy cream for 1 cup half and half + 1/2 cup heavy cream. Note that the result will be on the lighter side, but not as creamy.
- If you’d prefer to use different cheeses in the grilled cheese croutons, then other favorites include white American, sharp cheddar, and Monterey jack.
- This soup will keep in the fridge for up to 5 days. I recommend making fresh grilled cheeses for croutons when you’re ready to eat the soup.
Amazing soup and such lovely colors!
Where do the red flecks in photo come from? Thank you
They’re just specks of fresh cracked black pepper!
Awesome soup and grilled cheese combo my family can’t get enough of!
Does light coconut milk work well?
Amazing soup! It was a huge hit with the family, even my husband who doesn’t like pumpkin!
So happy to hear that!
Can one use coconut milk as a non-dairy option?
Yes, I think that could work! Maybe using full fat or a higher fat coconut oil would make it stay creamy?!