Curried Pumpkin Soup with Maple Ginger Caramelized Onions

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 ginger caramelized onions!


– Yellow onion – Ginger and garlic – Curry powder – Turmeric – Red pepper flakes – Pumpkin puree – Apple – Orange juice

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.


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.


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.


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.


Return the soup to the pot and bring it to a gentle simmer. Season the soup with salt and pepper.


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