Orange flavored pumpkin soup with caramelized onions


This soup is one of my favorite, and it’s always on my Christmas menu as a starter! It’s very easy to make and you could change the taste using different spices every time.


  • 1 small yellow pumpkin (~700 grams)
  • 1 large carrot
  • 1 big potato
  • 1 onion or leek (the white part)
  • 1 garlic clove
  • 70 ml white wine
  • 70 ml heavy cream or 100 grams Greek yogurt
  • 50 grams butter
  • 1 tsp orange zest
  • 1 tsp ginger fresh or powder
  • salt/pepper
  • optional spices: curry, turmeric

For the caramelized onions:

  • 2 onions
  • 1 tsp butter
  • 1 tbsp maple syrup, or brown sugar
  • pinch of salt


  • Peel and cut the pumpkin, carrot, potato, onion, leek in large cubes.
  • In a pot saute the veggie cubes with the butter and add the garlic.
  • Add the wine and let the alcohol evaporate.
  • Add salt, pepper (pink pepper goes well here!), the orange zest, the ginger and the spices you want.
  • Cover with water and simmer in low heat (lid closed) for about 30 minutes, or until veggies are tender.
  • Make a velvet soup using the hand/stick blender right in the pot, or if you don’t have one add the veggies in a food processor and then put them back in the pot.
  • Add the heavy cream or yogurt and stir.

For the caramelized onions:

  • Cut the onions in small pieces.
  • Put them in a small pot with the butter and stir for a minute.
  • Add the maple syrup and simmer in low heat for 20 minutes to caramelize, stir from times to times.
  • Serve the soup hot with 1 tbsp of caramelized onions.


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