Curried Pumpkin Soup With Maple Caramelized Onions

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.

3. 3

   Set aside.

4. 4

   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.

5. 5

   Saute until the onion is tender,about 5 minutes.

6. 6

   Mix in the pumpkin puree and orange juice, then transfer everything in the Dutch oven to a blender or food processor.

7. 7

   Add the milk and puree until smooth.

8. 8

   Return the soup to the pot and return to a gentle simmer.

9. 9

   Season with salt and pepper.

10. 10

    To serve, ladle the soup into bowls, then top each serving with 2 crackers or pieces of toast.

11. 11

    Arrange some of the caramelized onions over the crackers or toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.