Pumpkin Caramelized Onion Soup – $.95

Here’s a super simple 2-3 ingredient recipe that will surprise you with some really amazing flavors. Usually pumpkin recipes are used for sweet treats, but I took a different direction and added caramelized onions for a classic, savory spin. Most folks don’t do soup in the warm months, but even though the flavors are savory, the light, airy texture won’t weigh you down in the heat.

This recipe makes about 2-3 servings. For that, I started with 3 onions.

Thinly slice the onions and drop them in a heated, oiled/buttered pot with a big pinch of salt on medium heat.

Start with a small, baking pumpkin…or if you can’t find any or if it’s out of season, you can easily use canned pumpkin.

Slice the pumpkin in half.

Scoop out the insides and place in a baking dish. Now, I only used 1/2 of the pumpkin for this recipe because I was using the other half for another recipe. Feel free to use the whole thing–and if you do, feel free to use more than 3 onions if you love the caramelized onion flavor.

Pop it in the oven at 350*.

By this time, your onions may look something like this. Try not to stir the onions very often or they’ll turn to mush. Let them caramelize and do their thing. I only try to stir it when I see that they’re developing enough color on the bottom of the pan.

How long you cook the pumpkin depends on how thick the pieces are. This took maybe ~20 minutes or so. They’re done when you can poke a fork in them and they’re pretty tender.

By the time your pumpkin is cooked, your onions may look something like this. Feel free to cook the onions a little longer till they’re a bit more caramelized, but this is good enough for me.

You may be able to see that little black dollop near the top. That’s beef stock concentrate. You can add chicken stock concentrate, chicken stock, beef stock, veggie stock, or none of the above if you prefer. Your call.

Scoop the pumpkin out, leaving the skins out.

Put the pumpkin in a food processor along with your caramelized onions along with your stock. If you used beef stock concentrate like I did, add a splash of water. How much water depends on how thick you want it.

Add a splash of your favorite hot sauce if you prefer. I like the Sriracha for soup like this because it’s a richer, deeper flavor of spice instead of the salty, vinegary flavor of Texas Pete. Again, your call.

If your mixture has become cold, just put it back on the stove to warm it up. You can freeze it, or just serve immediately. This is an awesome soup for cold weather, but not too rich for warm weather. Enjoy!

  • 1/2 Pie Pumpkin – $.99
  • 3 Medium/Small Onions – $1.85
  • 3 Servings – $2.84
  • 1 Serving – $.95

About Ande Truman

Ande has made mistakes in the kitchen since she could reach the countertop. From a restaurant head cook, to cooking meals for friends, to her own solo plate, experimenting & learning drives her. She's also a freelance graphic & web designer, photo/videographer, guitar player and wanderlust-er. In her spare time, she works a full-time 8 to 5 cubicle job. She's the creator of Broke & Healthy.

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Categories: Beef Stock, Homestyle, Liquid, Onion, Pumpkin, Recipes, Recipes by Ingredient, Recipes by Meal, Recipes by Theme, Soups, Veggies

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