Serve a simple sweet, savory and spicy soup pairing pumpkin and caramelized onions containing enough flavor to tantalize your taste buds. Make a batch of this soup as an appetizer or first course to serve three to four people or have it as a main entree for two or three people.
Heat a Dutch oven over medium heat. Add the olive oil, onion and carrots. Cook the vegetables until soft, about 5 minutes.
Drizzle the maple syrup over the onions and carrots, and sprinkle on the grated ginger.
Lower the heat to medium low and cook until the vegetables become thick and fragrant, about 15 minutes.
Add the remaining ingredients to the pot and cook over medium low heat until warmed through, but do not allow to boil.
Puree the soup with an immersion blender directly in the pot or transfer it to a bar blender and blend until smooth before serving to three or four people.