Appetizers & Snacks, Dinner, Soups

Caramelized Onion Pumpkin Soup

  • Prep 5 mins
  • Total 40 mins
  • Easy
  • Serves 6

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 Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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
  • 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.