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Prep 15 mins
Cook 45 mins
This recipe was found in The Chicago Tribune. My DH loved it, I'm not a fan of pumpkin. I had some left over brats I sliced and threw in, also I used 1/4 blood orange juice since I forgot to buy oranges and used non fat milk
- 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
- 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.
- 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.
- 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.
- 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.
- Return the soup to the pot and return to a gentle simmer. Season with salt and pepper.
- 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.