Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 1 large yellow onion (thinly sliced)
  • ¼ cup maple syrup
  • 1 tablespoon grated fresh ginger
  • A pinch of sea salt
  • 2 tablespoons oil
  • 1 large yellow onion (diced)
  • 2 tablespoons chopped ginger
  • 3 cloves garlic (minced)
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • ¼ teaspoon red pepper flakes (or more to taste)
  • 1 large apple (peeled, cored and diced)
  • 15 ounce can unsweetened unseasoned pumpkin (NOT canned pumpkin pie mix!)
  • Juice of 1 large orange
  • 3 cups milk or water (I like to use almond milk)
  • Sea salt and freshly ground pepper (to taste)

Instruction

  • Add the oil to a large frying pan over medium heat. Add the sliced onions and cook till very soft and lightly browned, about 5 or 6 minutes.
  • Add the maple syrup, ginger, and sea salt and 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 heat, combine the oil, diced onion, ginger, garlic, curry powder, turmeric, red pepper flakes, and the apple. Sauté 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 or blender. Add the milk or water and puree until smooth.
  • Return the soup to the pot and bring to a gentle simmer. Season with salt and pepper.
  • To serve, ladle the soup into bowls (or mini pumpkins) and top with caramelized onions and croutons. Enjoy!