Curried Pumpkin Soup With Maple Caramelized Onions

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons olive oil, divided
• 2 large yellow onions, thinly sliced
• 1/4 cup maple syrup
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1/4 teaspoon red pepper flakes
• 1 large apple, peeled, cored and diced
• 1 (15 ounce) can pumpkin puree
• 1 orange, juice of
• 3 cups milk
• salt & fresh ground pepper, to taste
• 8 slices toast or 8 small crackers

Recipe

• 1 in a large skillet over medium-high, combine 2 tablespoons of the olive oil and half of the onions.saute until onions are very soft and lightly browned, about 5 minutes.
• 2 add the maple syrup and ginger, then reduce heat to medium-low and continue cooking, stirring often, until the onions are thick and caramelized, about 10 minutes. set aside.
• 3 meanwhile, in a dutch oven over medium-high, combine the remaining 2 tablespoons of olive oil, the remaining onion, the curry powder, red pepper flakes and the apple. saute until the onion is tender,about 5 minutes.
• 4 mix in the pumpkin puree and orange juice, then transfer everything in the dutch oven to a blender or food processor. add the milk and puree until smooth.
• 5 return the soup to the pot and return to a gentle simmer. season with salt and pepper.
• 6 to serve, ladle the soup into bowls, then top each serving with 2 crackers or pieces of toast. arrange some of the caramelized onions over the crackers or toast.