Spicy Pumpkin Soup with Gruyere Toast
Warm up your autumn evenings with this Spicy Pumpkin Soup with Gruyere Toast, a comforting dish that perfectly balances creamy, spicy, and savory flavors. This easy-to-make soup starts with a base of aromatic spices like cumin, coriander, and cinnamon, blended with pumpkin puree and rich coconut milk for a silky texture and bold depth. The heat from red chili flakes and fresh ginger adds just the right amount of kick. Paired with oven-toasted French bread topped with melted Gruyere cheese, this meal combines cozy indulgence with a gourmet twist. Ready in just 40 minutes, this one-pot wonder is perfect for quick weeknight dinners or weekend gatherings. Don’t forget the optional parsley garnish—it adds a fresh pop of color and flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 0.5 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon ground cinnamon
- 15 ounces (1 can) pumpkin puree
- 4 cups vegetable broth
- 1 cup (full-fat) coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices French bread
- 4 ounces, grated Gruyere cheese
- 1 tablespoon, softened butter
- 1 tablespoon, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the garlic, ginger, red chili flakes, ground cumin, coriander, and cinnamon. Cook for 1 minute, stirring frequently, until fragrant.
Add the pumpkin puree to the pot and stir to combine with the spices.
Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.
Stir in the coconut milk and season with salt and black pepper. Use an immersion blender or a countertop blender to puree the soup until smooth.
While the soup simmers, preheat the oven to 400°F (200°C).
Spread a thin layer of softened butter on one side of each slice of French bread.
Place the bread on a baking sheet, buttered side down, and sprinkle the grated Gruyere cheese evenly over the top.
Bake the bread slices in the oven for 8-10 minutes, or until the cheese is bubbly and golden.
Ladle the soup into bowls and garnish with chopped fresh parsley if desired.
Serve the soup hot with the Gruyere toast on the side for dipping.
Nutrition Facts
Calories |
5225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.2 g | 344% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 56.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 655.9 g | 239% | |
| Dietary Fiber | 196.5 g | 702% | |
| Total Sugars | 245.5 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 3117 mg | 240% | |
| Iron | 98.1 mg | 545% | |
| Potassium | 15126 mg | 322% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
