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Creamy Pumpkin Soup with Grilled Cheese Croutons | lecremedelacrumb.com

Creamy Pumpkin Soup with Grilled Cheese Croutons

Rich and creamy pumpkin soup with grilled cheese croutons is the ultimate quick and simple 30-minute fall dinner!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 524kcal
Author Tiffany


  • 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
  • cup crumbled goat cheese
  • fresh basil, for topping


  • 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.


  • 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.


Calories: 524kcal | Carbohydrates: 33g | Protein: 12g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1572mg | Potassium: 537mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20573IU | Vitamin C: 18mg | Calcium: 327mg | Iron: 3mg