Curried Pumpkin Soup with Maple Ginger Caramelized Onions
Curried pumpkin soup with maple ginger caramelized onions is a warm and cozy fall soup recipe. Serve it in little pumpkins for the cutest dinner party bowls ever.
This curried pumpkin soup is warm and comforting. The spicy curry is mellowed by the sweet pumpkin and the apple.
Although this soup is great on its own, the real star of this show are the maple and ginger caramelized onions. Please don't leave the onions out of the soup.
Like a lover or a best friend, it wouldn't be the same without them.
This curried pumpkin soup is easy enough to make on a chilly weekday evening but will hold its own at the start of a dinner party. Last year at Thanksgiving we carved out fourteen mini pumpkins and ladled the soup into them.
The presentation was well worth the work. Today I sit at my table, surrounded by paperwork, eating the same soup. The presentation isn't so pretty, but the soup is just as satisfying. Well, it's almost as satisfying; I love the presentation, and if I had a mini pumpkin on hand I'd probably hollow it out and ladle my soup into it. Just for fun.
In the past, I've made this soup with almond milk instead of regular milk and it has turned out great. This time when I pulled the milk from the fridge it had turned lumpy and sour. Needless to say that milk went down the drain, and 3 cups of water went into the soup. It still turned out great, so I will probably leave the milk out next time to make this already healthy recipe a little more healthy.
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Curried Pumpkin Soup Recipe
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The Maple Ginger Onions
- 2 tablespoons oil
- 1 large yellow onion, thinly sliced
- ¼ cup maple syrup
- 1 tablespoon grated fresh ginger
- A pinch of sea salt
The Curried Pumpkin Soup
- 2 tablespoons oil
- 1 large yellow onion, diced
- 2 tablespoons chopped ginger
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes, or more to taste
- 1 large apple, peeled, cored and diced
- 15 ounce can unsweetened unseasoned pumpkin , NOT canned pumpkin pie mix!
- Juice of 1 large orange
- 3 cups milk or water, I like to use almond milk
- Sea salt and freshly ground pepper, to taste
- Add the oil to a large frying pan over medium heat. Add the sliced onions and cook till very soft and lightly browned, about 5 or 6 minutes.2 tablespoons oil, 1 large yellow onion
- Add the maple syrup, ginger, and sea salt and reduce heat to medium-low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. Set aside.¼ cup maple syrup, 1 tablespoon grated fresh ginger, A pinch of sea salt
- Meanwhile, in a large soup pot over medium-high heat, combine the oil, diced onion, ginger, garlic, curry powder, turmeric, red pepper flakes, and the apple. Sauté until the onion is tender, about 5 minutes.2 tablespoons oil, 1 large yellow onion, 2 tablespoons chopped ginger, 3 cloves garlic, 2 teaspoons curry powder, 1 teaspoon turmeric, ¼ teaspoon red pepper flakes, 1 large apple
- 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.15 ounce can unsweetened unseasoned pumpkin, Juice of 1 large orange, 3 cups milk or water
- Return the soup to the pot and bring to a gentle simmer. Season with salt and pepper.Sea salt and freshly ground pepper
- To serve, ladle the soup into bowls (or mini pumpkins) and top with caramelized onions and croutons. Enjoy!
Going to try this for my Halloween dinner party for 12. I am allergic to ginger, though. Should I just omit it or do you have a replacement suggestion please? Thanks!
You can simply omit it.
This looks absolutely amazing, I’m definitely going to make this soon. What kind of apples do you think would taste best?
The sweeter the better! Galas and Fujis are great in this recipe. 🙂
Oh my word, I LOVE that you served these in pumpkins! Plus caramelized onions make EVERYTHING decadent. Nom nom nom.
It’s my favourite way to eat pumpkin soup! Somehow it even tastes better in the pumpkins. 🙂
Funny, I just roasted a butternut squash last night. My hubby came home and nibbled on it, so I need to buy more or some local pumpkin. Curry flavor was in my mind, so this is maybe going to be dinner tonight. Dont have any apples and may not be able to get any this afternoon, but can figure something out, I’m sure. Also, may use a little bit of fresh scotch bonnet rather than red pepper flakes. Scotch bonnet and habenero are populare here in the Caribbean. Also won’t be able to find any cute small pumpkins to serve in, but it will be delicious.
I love scotch bonnets … so spicy and delicious!
I just got back from spending some time in the Caribbean (Little Corn Island, Nicaragua) and it was such a different experience cooking there. So many of the ingredients that I take for granted weren’t available. I lOVED being able to pick limes from the garden and ask my man to grab me a coconut to cook with. That part was too good to be true. 🙂
Wow this soup sounds amazing! So many warming flavours 🙂 and isn’t funny to go back and look at our photos we thought were fantastic at the time? Happens to all of us 😉
It is! It’s a great way to have a little laugh at ourselves. I’m happy to hear I’m not alone!
That is one perfect soup! The curry made sweet with the maple and caramelized onions…swoon!
I love going back and looking at old photos. Well, love and hate. It’s hilarious because you’re like what was I thinking, but it’s cool to see the progress you’ve made. Pinning this!
It’s love hate for sure. Mostly love, with some cringes. 🙂 Thanks for the pin!
I am making this!!! Sounds delicious….as do all the recipes on your site. And I agree with you about the onions. As a kid I was never allowed to have onions (my dad hates them!) so now….well, sorry dad!!
Thanks Kristen! As a vegetarian I will be coming back to your site again and again!!!!
He doesn’t like onions? Gasp! Let me know how you like the soup when you make it!!
Well I made 2 batches of this soup — so I could freze some extra for work — OMG– this soup is fantastic!! The onions are my favorite part — I put some in the pumpkins for company — and they loved it!! Thanks sweety 0x0x
I don’t normally comment, but I have to say I’m so glad I’m not the only family who has an onion hater (and just generally anything ‘exotic’). Dad and his family. Luckily for me though, my Dad will let me cook with onion, garlic and spices, and even better for him, the lounge/TV room is relatively far away from the kitchen so he just hides in there with the doors shut ;). But then again he adores fried food and I can’t stand it so we have a fair compromise.
It’s so pretty served in the pumpkin! I’d rather not have to bundle up either, but I am ready for a break from our summer heat. And, I’m ready for fall soups like this!
Congratulations on your blog, I will be checking this out regularly for new and exciting cooking ideas. Soups are one of my all time favorite things to make in the autumn months.
They’re one of my favourite things to make in the fall too! Let me know if you try making the soup 🙂
Love the ginger caramelized onions in your soup. Serving this soup in mini pumpkins is such a cute idea, perfect for entertaining.
Thank you so much, Jeanette!
This soup recipe is making me hungry! Thanks for sharing it and we’re going to try it out tomorrow night! I’ll let you know how it goes – I don’t know if we’ll be as fancy with the pumpkin though. Nice touch!
That’s the best compliment! My goal is to make people hungry 🙂
Mmmmmmm… soup is definitely one of my favorite things along with curry and pumpkin, so I can’t wait to whip up a batch of this. My house is also full of small pumpkins from a Halloween party I had to I just might have to entertain again and impress people with my presentation 🙂
Love the blog Kristen! It’s so nice to hear your voice through your writing. Now I can get a little Kristen fix whenever I need one 🙂
This time of year always has me craving soup too. I always figure that any excuse to entertain is a good one. I hope your guests like the soup in pumpkin bowls as much as I do!!
This sounds delicious, and I love the mini pumpkin idea. The Juice Truck also makes a great Sweet potato ginger soup that you should try. You can order it online at Food.ee
I love The Juice Truck! I didn’t know they do a sweet potato and ginger soup. Next time that’s what I’ll try for sure. Thanks for the awesome suggestion!!
Wow, all those foods look so yummy, the special one my favorite is this soup. It looks natural, delicious and full of the creation. Nice color and recipe for appetite. I love it^^
This looks amazing!! Can’t wait to try it!
This is so pretty – I love the way you displayed the soup in a hollowed out pumpkin!
Thank you so much! It’s always fun to play with the seasons 🙂
I do not even know how I ended up here, but I thought this post was good.I do not know who you are but certainly you’re going to a famous blogger if you are not already Cheers!
You’re awesome! Thank you so much 🙂
I’ve been lucky enough to attend a few of your Thanksgiving dinners over the years! I love this soup and the delightful way you serve it!
Thanks t 🙂
Hi Kristen, Melissa from Food Bloggers of Canada here. Just popping by to check out your blog and let you know we’ve added you to our Member Directory. Welcome aboard! Love the restaurant bucket list!
This looks divine!!! I must make this for my US Thanksgiving!!! Love your blog Kristen 🙂
Thanks, Cariann! Let me know how it turns out 🙂
Ditto…this is EXACTLY the soup I crave when the leaves start to turn yellow (same hue as the soup, btw). I love that the recipe has maple syrup…and that the caramelized onions stay in the soup (of course!!).