Curried Pumpkin Soup with Maple Caramelized Onions
Preparation start to finish: 30 minutes 4 tablespoons olive oil, divided In a large skillet over medium-high, combine 2 tablespoons of the olive oil and half of the onions. Saute until the 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 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 toasts. Arrange some of the caramelized onions over the toasts. |
Note: You don't even need the crackers/toasts. It's a wonderfully-flavored soup, as good in leftovers as fresh!