Curried Pumpkin With Caramelized Onions Recipes

CURRIED PUMPKIN FRITTERS

Steps:

• Whisk 1/2 cup each pumpkin puree and buttermilk, 1 egg, 1 tablespoon curry powder, 2 teaspoons sugar and 1 1/2 teaspoons kosher salt in a large bowl. Whisk in 1/2 cup each flour and fine cornmeal and 1 1/2 teaspoons baking powder. Stir in 1/2 cup chopped cilantro and 2 chopped scallions. Working in batches, fry heaping tablespoonfuls of the batter in 365˚ F vegetable oil, turning once, until crisp, 4 to 5 minutes. Drain on paper towels and season with salt.

CURRIED PUMPKIN SOUP WITH MAPLE CARAMELIZED ONIONS

Steps:

• 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.
• 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 puree 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 pieces of toast. Arrange some of the caramelized onions over the crackers or toast.