Curried Pumpkin Soup With Maple Caramelized Onions

Ingredients

• 4 tablespoons olive oil
• divided
• 2 large yellow onions
• thinly sliced
• 14 cup maple syrup
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 14 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

Instructions

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.
3. Set aside.
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. Saute until the onion is tender,about 5 minutes.
6. Mix in the pumpkin puree and orange juice, then transfer everything in the Dutch oven to a blender or food processor.
7. Add the milk and puree until smooth.
8. Return the soup to the pot and return to a gentle simmer.
9. Season with salt and pepper.
10. To serve, ladle the soup into bowls, then top each serving with 2 crackers or pieces of toast.
11. Arrange some of the caramelized onions over the crackers or toast.