Preparation start to finish: 30 minutes

Servings: 4

4 tablespoons olive oil, divided

2 large yellow onions, thinly sliced

1/4 cup maple syrup

1 tablespoon grated fresh ginger

1/2 teaspoon curry powder

1/4 teaspoon red pepper flakes

1 large apple, peeled, cored and diced

15-ounce can pumpkin

Juice of 1 orange

3 cups milk

Salt and ground black pepper, to taste

8 small toasts or crackers

• 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.

Nutritional information per serving (values are rounded to the nearest whole number): 388 calories; 162 calories from fat; 18 g fat (4 g saturated; 0 g trans fats); 11 mg cholesterol; 50 g carbohydrate; 9 g protein; 6 g fiber; 413 mg sodium.