Curried Pumpkin Soup with Maple Ginger Caramelized Onions
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As the days start to shorten, it signals the arrival of soup season. This warm and comforting curried pumpkin soup is a fall classic with a delicious, curried twist – but the real star of this show is the warming maple and caramelized ginger onions!
Pumpkin curry soup is always comforting, but for me, the real magic here happens right on top. The soup itself is smooth, warmly spiced, and creamy in that cozy, wrap-your-hands-around-the-bowl way—but it’s the maple ginger caramelized onions that completely steal the show. Sweet, deeply savory, and gently spiced, they add a layer of flavor that turns this soup from good to truly memorable.
I slowly cook yellow onions until they’re soft and golden, then let fresh ginger and a splash of maple syrup work their way in. The onions become jammy and fragrant, with just enough sweetness to echo the pumpkin and enough bite from the ginger to keep everything lively. Spoon those over the curry-spiced pumpkin soup, and you get contrast in every bite: silky soup, rich onions, and little pops of caramelized goodness.
The soup underneath is intentionally simple so it can play a supporting role. Pumpkin purée gives it body, curry powder and turmeric bring warmth and depth, and apple and orange juice add subtle brightness. Finished with a mix of milk and cream, it’s velvety without being heavy. But it’s those maple ginger onions on top that make people pause, ask questions, and go back for another bowl.
Variations to try
Want to mix things up, or use up ingredients left in the fridge? There are plenty of ways to add a personal touch:
- Toppings: Think crispy bacon or pancetta for a savory and salty touch, pumpkin seeds or pine nuts for crunch, or herbs like fresh cilantro, parsley, or chives. A dollop of sour cream or yogurt also adds creamy richness.
- Croutons: store bought or homemade both work great. If you want to elevate your crouton game, try bacon croutons, garlic parmesan croutons, or mini soup croutons.
- Soup base: Sneak in more veggies, like pureed carrot. Use up another winter squash as the base of the soup. Out of milk or cream? Throw in some coconut milk for another dimension of flavor.
- Grated cheese: Some grated parmesan, cheddar, or goat cheese will melt right in, giving your soup savory, cheesy goodness.
Curried Pumpkin Soup Recipe
Ingredients
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 pumpkin puree (NOT canned pumpkin pie mix!)
- ¼ cup orange juice
- 3 cups milk and/or cream (see notes)
- Sea salt and freshly ground pepper (to taste)
Instructions
- 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, heat the oil in a large soup pot over medium-high heat. Add the onion, ginger, garlic, curry powder, turmeric, red pepper flakes, and apple and 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
- Stir in the pumpkin and orange juice and then transfer everything in the soup pot to a food processor or blender. Add the milk and puree until smooth.15 ounce can pumpkin puree, ¼ cup orange juice, 3 cups milk and/or cream
- Return the soup to the pot and bring it to a gentle simmer. Season the soup 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!
Video
Notes
Nutrition
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For more inspiration, check out all of our soup recipes!
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. 🙂
Thanks, love!
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. 🙂