How to make it

  • 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.
  • 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 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.
  • 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.
  • 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 toasts. Arrange some of the caramelized onions over the toasts.

Reviews & Comments 3

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    " It was excellent "
    poopdeck ate it and said...
    I made this soup for my girlfriend and we both thought it was great. For the left overs we added some cornstarch to thicken it up and used it as a pizza sauce. We put shrimp (sauteed in lemon, garlic and dill), artichokes and feta. This pizza was fantastic and I will be making the soup/pizza again.
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  • mattandmaren 9 years ago
    If you try it let me know what you think - it's become one of my favorites, and my most requested meal!
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  • mia795 9 years ago
    Mmmmmmm... sounds lovely!
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    " It was excellent "
    fizzle3nat ate it and said...
    I like the flavors in this - it sounds warm, savory, and sweet. Great post! - Natalie
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