Welcome to another #tbt Throw Back Thursday! Today's Curried Pumpkin Soup recipe was originally published way back in October 2011.
A few months ago I started going through all the posts on TEM with my handy Grammarly App and correcting any grammar and spelling mistakes that popped up. As I've been going through this clean-up process, I've found lots of great recipes, with terrible and embarrassing photos attached to them.
I've decided to bring these great recipes alive again with some new photos.
The original photos of this curried pumpkin soup I submitted to Tastespotting and Foodgawker about ten times each. I kept tweaking the photo slightly each time, and I just couldn't figure out why they kept denying them.
They must have been howling in laughter wondering what the heck I was thinking. The original photos are lopsided, blurry and have a weird bluish tint to them. You have to check them out at the bottom of the post!
I wanted to share this curried pumpkin soup with you, but I didn't want you to have to face those pictures. The soup is warm and creamy with a hint of spice, just the way curried pumpkin soup should be.
The best part about the soup is the caramelized onions. Whatever changes you make to the recipe, please don't leave out the onions. They're crazy delicious.
Original post date: October 22nd, 2011
There's something about seeing leaves fall from the trees that makes me crave soup. Could also be the chill in the air that always accompanies the falling red and orange and yellow leaves. As pretty as this time of year is, I am a summer kind of person. I get chilled quickly but can't stand being bundled in sweaters and socks. I spend most of the autumn and winter battling between chilly toes and socks that make my feet feel trapped. It's an endless battle that neither side wins for long. But that's enough about my peculiar (I think?) obsession with having my feet bare.
This curried pumpkin soup is warm and comforting; they're cliche words, I know, but true. 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 is the Maple and Ginger Caramelized Onion. 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 I carved out fourteen mini pumpkins and ladled the soup into them. The presentation was well worth the work. Today I sit at my new (hooray it finally arrived!) dining 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.
If you make this Curried Pumpkin Soup with Maple Ginger Caramelized Onions, 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!Print
Curried Pumpkin Soup with Maple Ginger Caramelized Onions is a delicious fall treat. Serve it in little pumpkins for the cutest dinner party bowls ever.
For the Maple Ginger Onions:
- 1 large yellow onion, thinly sliced
- 1/4 cup maple syrup
- 1 tablespoon grated fresh ginger
- A pinch of sea salt
For the Curried Pumpkin Soup:
- 1 large yellow onion, diced
- 2 tablespoons chopped ginger
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1/4 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
- In a large frying pan heat 2 tbsp of oil over medium heat. Add sliced onions and cook till 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. Set aside
- Meanwhile, in a large soup pot over medium-high heat, combine another couple of tbsp 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 with salt and pepper
- To serve, ladle the soup into bowls (or mini pumpkins) and top with caramelized onions and croutons. Enjoy!
Adapted from a recipe at Food.com
The original photos of this Curried Pumpkin Soup
If you're interested in learning a few tricks that I did to improve my food photography, check out the posts 10 Food Photography Tips for New Food Bloggers and The 10 Best Food Photography Props to Improve Your Food Photography.