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Caramelized Onion & Pumpkin Soup

Caramelized Onion & Pumpkin Soup is a cozy, fall-inspired recipe that’s creamy, flavorful, and perfect for cool weather. Sweet, golden caramelized onions are blended with pumpkin purée, apple cider, broth, and warm spices like cinnamon and nutmeg for a velvety soup with depth and richness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3 Yellow onions thinly sliced
  • 2 tbsp Olive oil or unsalted butter
  • 1 tsp Salt
  • 1 tsp Sugar
  • 3 cups Pumpkin puree
  • 4 cups Vegetable or chicken broth
  • 2 cloves Garlic minced
  • 1 tsp Fresh thyme or ½ tsp dried
  • ½ tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ¼ tsp Black pepper
  • ½ cup Heavy cream or half and half optional, for creaminess
  • ½ cup Apple cider vinegar
  • Toasted pumpkin seeds or croutons for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Sharp knife & cutting board
  • Blender or immersion blender
  • Ladle of serving

Method
 

  1. Caramelize the Onions
    In a large pot, heat olive oil or butter over medium-low heat.
    Add sliced onions, salt, and sugar. Cook slowly, stirring occasionally, until deep golden brown and caramelized (about 25–30 minutes).
    Add garlic during the last 2 minutes and sauté until fragrant.
  2. Deglaze & Build the Soup
    Pour in apple cider and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes.
    Stir in pumpkin purée, thyme, cinnamon, nutmeg, and black pepper. Cook 2–3 minutes to toast the spices.
    Pour in broth and bring to a simmer. Cook 10 minutes, stirring occasionally, to allow flavors to meld.
  3. Blend
    Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth and creamy.
    Stir in heavy cream if desired. Adjust salt and pepper to taste.
  4. Serve
    Ladle into bowls and garnish with toasted pumpkin seeds, croutons, or a swirl of cream.
    Serve warm with crusty bread or a seasonal salad.