TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings
Ingredients
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 canned 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
Directions
1. 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.
2. 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.
3. 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. Yield: 4 servings.