This Curried Pumpkin Soup with Maple Ginger Caramelized Onions is a delicious fall treat. It’s warm and cozy. 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
- 1 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!