Caramelized Onion and Sage Pumpkin Soup

Caramelized Onion and Sage Pumpkin Soup
Meyer Canada

6 servings
Prep time:
Cook time:
1 Rating

By Ingrid Gangestad Start your meal with this flavorful soup, or serve it for lunch with a grilled cheese sandwich or an apple-mixed green salad.


  • 2 tablespoons butter
  • 2 large sweet onions thinly sliced
  • 2 tablespoons brown sugar packed
  • 1 tablespoon vinegar balsamic
  • 4 cups chicken broth
  • 1 can (15 ounces) pumpkin
  • 1/2 teaspoon sage dried rubbed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • sour cream if desired
  • fresh sage leaves if desired


  1. In 5-quart Dutch oven, melt butter over medium heat.
  2. Cook onions in butter 15 to 20 minutes until very soft and beginning to brown; stir in brown sugar and vinegar.
  3. Continue cooking 5 to 10 minutes longer until onions are golden brown. Stir in remaining ingredients except sour cream and fresh sage. Heat to boiling; reduce heat.
  4. Cover and simmer 5 minutes. Remove from heat.
  5. With immersion blender*, puree soup until smooth. Ladle into bowls; garnish with sour cream and fresh sage.


*Soup may be pureed in batches in a blender or food processor.

Although the onions take a long time to caramelize, they require little attention. Yield was 6 2/3 cup. Could add a touch of cream to this to further blend/mellow the flavors, but it is not necessary.