Preparation start to finish: 30 minutes
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.