Curried Pumpkin Soup With Maple Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is delicious, quick and healthy. With the warming heat of the curry powder it's perfect for a cool fall day! Ingredients:
olive oil |
2 large yellow onions, thinly sliced |
1/4 cup maple syrup |
1 tablespoon grated fresh ginger |
1/2 teaspoon curry powder (or more to taste) |
1/4 teaspoon red pepper flakes |
1 large sweet-tart apple (i use fuji or gala), peeled, cored and diced |
15-ounce can unsweetened, unseasoned pumpkin (not pumpkin pie mix!) |
juice of 1 large orange |
3 cups milk |
kosher sea salt and fresh ground pepper to taste |
8 small toasts |
Directions:
1. In a large skillet over medium-high heat combine a couple of tablespoons of the olive oil and half the onion. Saute until the onions are very soft and lightly browned, 5-6 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 large soup pot over medium high, combine another couple of tablespoons of olive oil with 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 and orange juice, then transfer everything in the soup pot to a 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 toasts. Arrange some of the caramelized onions over the toasts.
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