I know fall has arrived when I sit down to a big bowl of this curried pumpkin soup. I’ve been making a giant pot of this pumpkin soup every autumn for years now. I somehow managed to eat every last drop of it and now my stomach is growling at me wanting more.
Now if you really don’t want to eat bacon, I understand. No, actually I don’t, but I promise I won’t judge. Bacon has been a new addition to the curried pumpkin soup I am used to making but it is also really great without it.
Try serving this soup in hollowed out mini pumpkins like this Curried Pumpkin Soup with Maple and Ginger Caramelized Onions for some serious autumn cuteness.
Recipe adapted (aka: bacon was added) from Food.com
If you make this Curried Pumpkin Soup with Maple Onions and Bacon make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 4 slices of bacon
- 2 large onions, one thinly sliced and the other finely minced
- ¼ cup maple syrup
- 1 tablespoon grated fresh ginger
- 15-ounce can unsweetened, unseasoned pumpkin (NOT pumpkin pie mix!)
- 1-2 tablespoons oil
- 1 teaspoon curry powder
- ¼ teaspoon red pepper flakes, or more to taste
- 1 large apple, peeled, cored and diced
- Juice of 1 large orange
- 3 cups water, stock or milk of your choice (I prefer almond milk)
- Sea salt and freshly ground pepper, to taste
- Add bacon to a medium frying pan and cook over medium heat until bacon is crispy. Remove bacon from frying pan and set aside. When it is cool enough to handle, crumble into smaller pieces. Drain all but 4 tablespoons of bacon fat from the pan.
- Add sliced onions to the pan with the bacon fat and cook until very soft and lightly browned, about 5 or 6 minutes. Add the maple syrup and ginger, reduce heat to medium low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Stir in crumbled bacon and set aside.
- Meanwhile, in a large soup pot over medium high heat, combine a couple of tablespoons of oil and the remaining finely minced onion, the curry powder, red pepper flakes and the apple. Sauté until the onion is tender, about 5 minutes
- Mix in the pumpkin and orange juice, then transfer everything in the soup pot to a food processor or blender. Add the milk or water and puree until smooth
- Return the soup to the pot and bring to a gentle simmer. Season generously with salt and pepper
- To serve, ladle the soup into bowls and top with caramelized onions.
Want to curl up by the fireplace with a big bowl of soup? Check out:
Latest posts by Kristen Stevens (see all)
- Sun Dried Tomato and Feta Quinoa Casserole - May 24, 2016
- Cinnamon Scented Vegetarian Crock Pot Moroccan Tagine - May 20, 2016
- Coconut Almond Paleo Breakfast Muffins - May 17, 2016