This Spicy Pumpkin Soup with Grilled Cheese Croutons is the cozy, comforting bowl you never knew you needed. Creamy roasted pumpkin blends beautifully with bold spices like smoked paprika and chili, while a hint of garlic and onion deepen the flavor profile. But the real game changer? The buttery, golden-brown grilled cheese croutons floating right on top—melting slightly into the soup for a rich, savory finish.

Perfect for crisp autumn days or anytime you’re craving something soul-warming, this soup brings together the best of creamy, spicy, and cheesy in every spoonful. It’s simple enough for a weeknight dinner and special enough to serve at your next fall gathering. If you’re looking for a creative twist on classic comfort food, you’ve just found it.

Why You’ll Love This Spicy Pumpkin Soup

Cozy, creamy, and deeply satisfying
Easy to make with pantry-friendly ingredients
Packs a flavorful kick from spices without being overpowering
Kid-friendly with fun grilled cheese croutons
Naturally vegetarian and easy to make vegan with simple swaps

What Kind of Pumpkin Should I Use?

Canned pumpkin puree works beautifully here—it’s quick, consistent, and available year-round. But if you’re feeling adventurous, roast your own sugar pumpkin for extra depth. Just steer clear of pumpkin pie filling, which contains added sugars and spices that can throw off the balance.

Ingredients for the Spicy Pumpkin Soup with Grilled Cheese Croutons

Every ingredient in this soup plays a key role in layering flavor and texture. Here’s what you’ll need and why:

Pumpkin Puree – The star of the dish, offering velvety texture and a subtly sweet base.
Yellow Onion – Adds depth and aromatic warmth.
Garlic Cloves – For a savory punch that balances the sweetness of the pumpkin.
Vegetable Broth – Keeps it vegetarian and adds savory umami flavor.
Coconut Milk – Brings creaminess and a touch of sweetness.
Smoked Paprika – Adds a smoky backbone that enhances the roasted notes.
Chili Flakes – Provides just enough heat to awaken the taste buds.
Olive Oil – Used for sautéing and adding richness.
Salt & Pepper – Essential for balance.
Bread & Cheddar Cheese – For making those irresistible grilled cheese croutons.
Butter – To achieve golden, crisp edges on the grilled cheese.

How To Make the Spicy Pumpkin Soup with Grilled Cheese Croutons

Step 1: Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Build the Flavor Base

Add smoked paprika, chili flakes, salt, and pepper. Stir for 1 minute to toast the spices. Pour in the pumpkin puree and vegetable broth, stirring until well combined.

Step 3: Simmer and Blend

Let the soup simmer for 10-15 minutes to allow flavors to meld. Use an immersion blender (or transfer to a blender in batches) to puree until smooth.

Step 4: Add Creaminess

Stir in the coconut milk and adjust seasoning if needed. Keep warm over low heat while preparing croutons.

Step 5: Make Grilled Cheese Croutons

Assemble cheddar cheese between two slices of bread and grill in butter until golden and melty. Cut into bite-sized cubes.

Step 6: Serve

Ladle the hot soup into bowls and top with grilled cheese croutons. Add cracked black pepper and fresh herbs if desired.

How to Serve and Store Spicy Pumpkin Soup with Grilled Cheese Croutons

This recipe yields 4 hearty servings. For serving, ladle into warm bowls and top generously with grilled cheese croutons just before eating to keep them crispy on the outside.

To store, refrigerate the soup (without croutons) in an airtight container for up to 4 days. Reheat gently on the stovetop. Grilled cheese croutons are best made fresh, but you can store leftovers in foil and re-crisp in a skillet.