Things you love about autumn?

[kittygrrl]

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.