MAKES: 4 servings
- 1/3 cup chopped shallots
- 1/4 cup chopped onion
- 1 teaspoon minced fresh gingerroot
- 1 tablespoon canola oil
- two tablespoons all-purpose flour
- 1 can (14-1/2 ounces) chicken broth
- 1/3 cup apple cider or juice
- 3/4 cup plus two tablespoons canned pumpkin
- two tablespoons plus 1-1/2 teaspoons walnut 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 flavoring
- Additional heavy whipping cream, optional
- Fresh thyme sprigs, optional
- In a tiny saucepan, saute the shallots, onion and ginger root in oil until tender. Stir in flour until blended prepare and stir for just two minutes or until golden brown. Progressively stir in broth and cider. Provide a boil prepare and stir for just two minutes or until thickened.
- Stir within the pumpkin, syrup and seasonings. Go back to a boil. Reduce heat cover and simmer for ten minutes. Remove in the heat awesome slightly.
- Inside a blender, process soup in batches until smooth. Return all towards the pan. Stir in cream and vanilla heat through (don't boil). If preferred, drizzle individual servings with a lot more cream and garnish with thyme sprigs. Yield: 4 servings.
Initially printed as Gingered Pumpkin Bisque in Taste of Home's Holiday & Celebrations Cook book Annual 2008, p121