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Pumpkin Spice Soup with Cinnamon Croutons

Pumpkin Spice Soup with Cinnamon Croutons


Hey there, friend! If you’re craving a cozy, flavorful dish that screams autumn (but let’s be real, you can enjoy this all year round), you’ve come to the right place.

This Pumpkin Spice Soup with Cinnamon Croutons is the ultimate comfort food—creamy, spiced to perfection, and topped with crunchy, sweet croutons that’ll make you swoon.

It’s easy to whip up, uses simple ingredients, and is guaranteed to warm your soul.

Whether you’re hosting a fall gathering or just need a little pick-me-up, this soup is your new best friend.


How to Make It


Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Roast the Pumpkin
Start by roasting your pumpkin (or butternut squash if you’re feeling fancy) with a drizzle of olive oil, salt, and pepper. This step brings out its natural sweetness and deepens the flavor.

2. Sauté the Aromatics
While the pumpkin roasts, sauté onions, garlic, and a touch of ginger in a large pot. These aromatics are the flavor foundation of your soup, so let them soften and get fragrant.

3. Blend It All Together
Once the pumpkin is tender, toss it into the pot with the aromatics. Add vegetable broth, a splash of coconut milk, and your pumpkin spice blend. Use an immersion blender (or a regular blender) to puree everything until silky smooth.

4. Make the Cinnamon Croutons
While the soup simmers, cube some bread, toss it with melted butter, cinnamon, and a pinch of sugar, then bake until golden and crispy. These croutons are the perfect sweet-and-savory topping.

5. Serve and Enjoy
Ladle the soup into bowls, top with those irresistible croutons, and maybe a drizzle of coconut cream for extra flair. Grab a spoon and dig in!


Pro Tips

  • Shortcut Alert: Use canned pumpkin puree if you’re short on time. Just skip the roasting step!
  • Spice It Up: Add a pinch of cayenne pepper to the soup for a subtle kick.
  • Crouton Swap: No bread? Use store-bought croutons and toss them with cinnamon sugar for a quick fix.
  • Make It Creamier: Stir in an extra splash of coconut milk or cream before serving.


Storage

  • Fridge: Store the soup (without croutons) in an airtight container for up to 4 days.
  • Freezer: Freeze the soup for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
  • Croutons: Store separately in an airtight container at room temperature for up to 3 days.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses:
Servings: 4
Calories: 220
Best Season: Fall, Winter
Dietary: Vegan, Vegetarian
Description

This easy Pumpkin Spice Soup is velvety, warmly spiced, and topped with homemade cinnamon croutons for the perfect sweet-and-savory combo. It’s a comforting dish that’s simple enough for weeknights but fancy enough for guests.

Ingredients
  • 1 small sugar pumpkin
  • 2 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tsp pumpkin spice blend
  • Salt and pepper, to taste
  • 2 slices bread, cubed
  • 2 tbsp melted butter
  • 1 tsp ground cinnamon
  • 1 tsp sugar
Instructions
  1. 1
    Preheat the oven to 400°F (200°C). Cut the pumpkin in half, remove seeds, and drizzle with 1 tbsp olive oil. Season with salt and pepper. Roast for 25-30 minutes or until tender. Scoop out the flesh and set aside.
  2. 2
    In a large pot, heat the remaining olive oil over medium heat. Sauté the onion, garlic, and ginger until softened, about 5 minutes.
  3. 3
    Add the roasted pumpkin, vegetable broth, coconut milk, and pumpkin spice blend to the pot. Simmer for 10 minutes.
  4. 4
    Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
  5. 5
    For the croutons, toss bread cubes with melted butter, cinnamon, and sugar. Spread on a baking sheet and bake at 400°F (200°C) for 10-12 minutes, or until golden and crispy.
  6. 6
    Serve the soup hot, topped with cinnamon croutons and a drizzle of coconut milk, if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 220kcal
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 22g8%
Dietary Fiber 3g12%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a nuttier flavor, toast the pumpkin seeds and sprinkle them on top.
  • If using canned pumpkin, skip the roasting step and add it directly to the pot.
  • Adjust the spice level by adding more or less pumpkin spice blend.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Pumpkin spice soup, cinnamon croutons, easy fall soup, cozy recipes
Read it online: https://shortcuttodelicious.com/recipe/pumpkin-spice-soup-with-cinnamon-croutons/