Curried Pumpkin Soup With Maple Caramelized Onions


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.

Step 1

Heat a Dutch oven over medium heat. Add the olive oil, onion and carrots. Cook the vegetables until soft, about 5 minutes.

Step 2

Drizzle the maple syrup over the onions and carrots, and sprinkle on the grated ginger.

Step 3

Lower the heat to medium low and cook until the vegetables become thick and fragrant, about 15 minutes.

Step 4

Add the remaining ingredients to the pot and cook over medium low heat until warmed through, but do not allow to boil.

Step 5

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.

Things You'll Need

  • Dutch oven or soup pot
  • 2 tbsp. olive oil
  • 1 cup onion, diced
  • ¼ cup diced carrots
  • ¼ cup maple syrup
  • 1 tbsp. grated fresh ginger
  • 2 tsp. curry powder
  • ¼ cup orange juice
  • 1 cup pumpkin puree
  • 2 cups milk
  • Bar blender or immersion blender
  • Salt and pepper to taste


  • Valley Morning Star: Maple Caramelized Onions Lend Sweet Touch to Soup
  • Recipezaar: Curried Pumpkin Soup with Maple Caramelized Onions
Keywords: curried pumpkin soup, pumpkin onion soup, maple caramelized onion

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.