Curried Pumpkin Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
293 kcal
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Course
Soup
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Cuisine
North American
Curried Pumpkin Soup Recipe
Description
Curried Pumpkin Soup Recipe starts with caramelized onions cooked with maple syrup and grated ginger to develop a rich, sweet base. Separately, diced onions, chopped ginger, minced garlic, curry powder, turmeric, red pepper flakes, and diced apple are sautéed to build depth and warmth. Pumpkin puree and orange juice are added and blended with milk until smooth. The soup is gently simmered and then seasoned to taste with salt and pepper.
The soup’s flavor balances sweet notes from the maple caramelized onions and apple with warming spices and earthy pumpkin. The texture is creamy and velvety thanks to pureeing and the milk, with a subtle heat from red pepper flakes. Topping with caramelized maple ginger onions adds a contrasting sweetness and slight bite.
Serve the soup warm as a comforting starter or light meal. It pairs well with crusty bread or simple salads. The recipe notes suggest using a combination of whole milk and whipping cream for creaminess without heaviness, or substituting plant-based milks for dairy-free options. The caramelized onions can be prepared ahead to save time.
Ingredients
The Maple Ginger Onions
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large yellow onion thinly sliced
- ¼ cup maple syrup
- 1 tablespoon ginger grated fresh
- sea salt a pinch
The Curried Pumpkin Soup
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 large yellow onion diced
- 2 tablespoons ginger chopped
- 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 pumpkin puree NOT canned pumpkin pie mix!, canned
- ¼ cup orange juice
- 3 cups milk see notes, and/or cream
- salt to taste, sea salt and freshly ground
- black pepper to taste, sea salt and freshly ground
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.
- 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.
- To serve, ladle the soup into bowls (or mini pumpkins) and top with caramelized onions and croutons. Enjoy!
Notes
- Use a combination of 2 cups whole milk and 1 cup whipping cream for creamier soup, or all milk for lighter texture.
- Plant-based milk can substitute to make the soup dairy-free.
- Caramelized onions can be made in advance to streamline cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 293kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 24mg | 1% |
| Potassium | 526mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 16655IU | 333% |
| Vitamin C | 22mg | 24% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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