Curried Pumpkin Soup With Maple Caramelized Onions

Submitted by mmjj_d

"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"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 59.16 ml olive oil, divided
• 2 large yellow onions, thinly sliced
• 59.14 ml maple syrup
• 14.79 ml grated fresh ginger
• 4.92 ml curry powder
• 1.23 ml red pepper flakes
• 1 large apple, peeled, cored and diced
• 425.24 g can pumpkin puree
• 1 orange, juice of
• 709.77 ml milk
• salt & fresh ground pepper, to taste
• 8 slice toast or 8 small crackers

directions

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.