1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5–6 minutes.

2. Add garlic and ginger, cook for 1 minute until fragrant.

3. Stir in red pepper flakes or hot sauce, salt, and pepper. Let it bloom for 30 seconds.

4. Add pumpkin puree and stir well to combine.

5. Pour in the vegetable broth and bring to a simmer. Let cook for 15 minutes.

6. Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender. Return to the pot.

7. Stir in the coconut milk or cream over low heat. Adjust salt, pepper, and spice levels as needed.

8. While the soup simmers, butter the bread and make grilled cheese sandwiches with cheddar. Grill until golden and cheese is melted.

9. Let the grilled cheese cool slightly, then cut into bite-sized croutons.

10. Serve soup hot, topped with grilled cheese croutons and fresh herbs if using.