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    You are in: Home / Recipes / Curried Pumpkin Soup With Maple Caramelized Onions Recipe
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    Curried Pumpkin Soup With Maple Caramelized Onions

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    mmjj_d's Note:

    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

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    Units: US | Metric


    1. 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. 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. 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. 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. 5
      Return the soup to the pot and return to a gentle simmer. Season with salt and pepper.
    6. 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.

    Ratings & Reviews:


    Nutritional Facts for Curried Pumpkin Soup With Maple Caramelized Onions

    Serving Size: 1 (551 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 621.8
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 7.3 g
    Cholesterol 67.0 mg
    Sodium 495.9 mg
    Total Carbohydrate 85.6 g
    Dietary Fiber 4.9 g
    Sugars 25.4 g
    Protein 15.9 g

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