November arrived, and I would like to call November as Pumpkin Month. It is officially start getting cold out. Nothing beats the chill like a steaming bowl of soup.
This spicy curry pumpkin soup is one of the warm and comforting soups I always enjoy after Halloween.
Although this soup is great on its own, however the real star of this shop is the Maple and Ginger Caramelized Onion. So don’t leave the onions out of the soup!!
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,
- 1 large apple, peeled, cored and diced
- 15-ounce can unsweetened, unseasoned pumpkin (not canned pumpkin pie mix)
- Juice of 1 large orange
- 3 cups milk or water
- 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
3. 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
4. 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
5. Return the soup to the pot and bring to a gentle simmer. Season with salt and pepper.
Enjoy!! It is so delicious.