Is your soup season calling for more pumpkin? Try this pumpkin soup with maple bacon onions. With its symphony of rich, flavorful, and creamy goodness, it’s the perfect comfort food for the crisp autumn and winter evenings.
Oil: use whatever you have on hand – olive oil or coconut oil work well. Yellow onion: one for the topping, and one for the soup. Ginger and garlic: for warm, aromatic flavors. Curry powder: adds the rich and complex flavor we came here for! Turmeric: for a warm, bitter undertone and beautiful vibrant yellow. Red pepper flakes: brings the kick- adjust according to your preferences. Pumpkin puree: The creamy, hearty base of the soup. Apple: sweetens and balances flavors. Orange juice: Adds a citrus tang. Milk / cream: The ratio of 2 cups of milk to 1 cup of cream make the soup creamy without being too rich. Sea salt and freshly ground pepper: to your taste.
Want to mix things up, or use up ingredients left in the fridge? There are plenty of ways to add a personal touch:
Toppings: Think crispy bacon or pancetta for a savory and salty touch, pumpkin seeds or pine nuts for crunch, or herbs like fresh cilantro, parsley, or chives. A dollop of sour cream or yogurt also adds creamy richness. Croutons: store bought or homemade both work great. If you want to elevate your crouton game, try bacon croutons, garlic parmesan croutons, or mini soup croutons. Soup base: Sneak in more veggies for extra nutrition, like pureed carrot. Use up another winter squash as the base of the soup. Out of milk or cream? Throw in some coconut milk for another dimension of flavor. Grated cheese: Some grated parmesan, cheddar, or goat cheese will melt right in, giving your soup savory, cheesy goodness. Serving suggestion: For charming presentation you can ladle your soup into little hollowed-out pumpkins. So festive!
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