Gingered Pumpkin Bisque

Name: Gingered Pumpkin Bisque
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

17 ingredients

3 steps

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.