Curried Pumpkin Soup With Maple Caramelized Onions |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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 Ingredients:
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 |
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.
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