Pumpkin Soup with Balsamic Glazed Onions + A Big Announcement

Warm, sweet and spicy pumpkin soup will be your new favorite autumn comfort food!

Omg, it’s been so long since my last post. 

So sorry for that, but I’ve had a perfectly good reason. Actually the best reason in the world. We’re having our first little baby in April! 🙂 ♥ How awesome is that! I still can’t believe it’s happening, but we’re happy and excited and can’t wait to meet our tiny bundle.

I haven’t had any major pregnancy discomforts, but one that affected my blogging: I wasn’t able to cook for a month or smell any strong smelling food. Or look at food photos. I’m still struggling with fresh veggies (which I would normally love so much!), but most of the troubles went away now that I’m in my second trimester.

I’ve been craving sweet food a lot. Not sweets, but sweet savoury food like root veggies and pumpkins. So they’re on the menu a lot these days. One of my all time autumn favorites is definitely pumpkin soup.

What makes pumpkin soup so amazing is its natural sweetness in combination with chillies. Remember how chillies go perfectly with chocolate… well, it’s the same with pumpkin. So don’t skip on it. Seriously! Add less if you’re not into spicy stuff, adding at least a little will make all the difference.

I don’t like adding much to my simple pumpkin soup recipe. No stock or herbs. Water, garlic, chilli flakes, salt and pepper are enough. I’m using pumpkin purée as my base. If you’d like to make your own check the notes in the Mini Pumpkin Pizzas recipe. A good variety of pumpkin or squash is crucial, so pick one that you absolutely love. 

For me that’s hokkaido or any other with simmilar sweetness. 

A very sweet pumpkin soup like this need a counterbalance, so I added balsamic glased onions with sage on top. I could eat these onions on their own, they are sooooooo good. 

I’m letting you in on a little secret. I’m dreaming about autumn all year round. I love all seasons, especially when they’re just starting. All the fresh new produce and the feel of change.

But autumn is my favourite. There’s nothing like the magical feel of cold and warmth at the same time. And all the sweet produce it comes with. Yup, best season ever! I’m one of those strange people who love cold and rain 🙂

Now I’m off to warm myself with a bowl of this delicious pumpkin soup!

Print

Pumpkin Soup with Balsamic Glazed Onions

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

Pumpkin soup:

• 4 cups pumpkin purée
• 3 cups water (depending on desired consistency)
• 1 TBSP olive oil
• 3 cloves garlic chopped
• 1/2 tsp chilli flakes (add less if you prefer a less spicy version)
• salt by taste
• pepper by taste

Balsamic glased onions:

• 1 medium sized red onion
• 1 TBSP olive oil
• 6 sage leaves
• 1/2 cup water
• 2 TBSP balsamic vinegar
• salt by taste
• pepper by taste

Other topping options:

• crème fraîche
• pumpkin seeds
• pumpkin seed oil
• chives

Instructions

Balsamic glased onions:

1. Cut the onion in half and remove the skins. Slice it into 3-5 mm thin slices.

2. Place a skillet over medium heat and add olive oil. Add the onions and sage and stir to cover them with oil.
3. Cook uncovered for about 10 minutes stirring occasionally, until the onions get translucent and a bit softer.
4. Add water, balsamic vinegar, salt and pepper and cover the skillet. Continue cooking over low-medium heat for 20 minutes or until the onions get soft.
5. Uncover and cook over medium-high heat for additional 5-10 minutes to lose the excess moiture and caramelise the onions. Stir occasionally to check they are not burning.

Pumpkin soup:

1. Place a pan over medium heat and add olive oil. Add garlic and cook until it gets golden.

2. Add pumpkin puree, water, chilli flakes, salt and pepper and continue cooking until the soup boils.

Decorating:

1. Pour hot soup into bowls and decorate with balsamic glased onions. You can add crème fraîche, pumpkin seeds, pumpkin seed oil and chives if you like.