Caramelized Onion Pumpkin Soup
This thick, hearty, creamy pumpkin soup is the perfect Fall soup. Caramelized onions and spices will bring your taste buds to life. Enjoy on its own or pair with a hot sandwich or salad for a full meal.
Tip:Make this recipe vegetarian by substituting chicken stock for vegetable stock.
- Contains Dairy
Prepared with
Ingredients
- 2 tablespoons butter
- 2 large yellow onions, peeled, sliced thin
- 2 cloves garlic, peeled, minced
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 2 cans (15 ounces each) pumpkin puree
- 1/2 cup heavy cream
- Large Pot
Instructions
Step 1
Place a large pot over medium heat and melt the butter. Add the onions and cook, stirring occasionally until caramelized, about 15 minutes. (Optional: to remove some of the onion and set aside to top the soup.)
Step 2
Add garlic, salt, cinnamon, nutmeg, and ginger and stir until evenly combined, about 1 minute.
Step 3
Add the chicken stock, water, and pumpkin puree and stir to combine. Reduce heat to low and bring to a simmer for 20 minutes, then remove pot from heat.
Step 4
Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
Step 5
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 6
When blending is complete, remove immersion blender from the pot. Stir the heavy cream into the soup and serve immediately.