Ingredients
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1/3 cup chopped shallots 1/4 cup chopped onion 1 teaspoon minced fresh gingerroot 1 tablespoon canola oil 2 tablespoons all-purpose flour 1 can (14-1/2 ounces) chicken broth 1/3 cup apple cider or juice 3/4 cup plus 2 tablespoons pumpkin 2 tablespoons plus 1-1/2 teaspoons maple syrup 1/8 teaspoon dried thyme 1/8 teaspoon ground cinnamon 1/8 teaspoon pepper Dash ground cloves 1/2 cup heavy whipping cream or half-and-half cream 1/4 teaspoon vanilla extract Additional heavy whipping cream, optional Fresh thyme sprigs, optional |
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In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs
Serves: 4
Sourced from tasteofhome.com