Caramelized Onion and Sage Pumpkin Soup


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


  1. In 5-quart Dutch oven, melt butter over medium heat. Cook onions in butter 15 to 20 minutes until very soft and beginning to brown; stir in brown sugar and vinegar. 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. Cover and simmer 5 minutes. Remove from heat. With immersion blender*, puree soup until smooth. Ladle into bowls; garnish with sour cream and fresh sage.