Ingredients
1/3 cup chopped shallots1/4 cup chopped onion1 teaspoon minced fresh gingerroot1 tablespoon canola oil2 tablespoons all-purpose flour1 can (14-1/2 ounces) chicken broth1/3 cup apple cider or juice3/4 cup plus 2 tablespoons canned pumpkin2 tablespoons plus 1-1/2 teaspoons maple syrup1/8 teaspoon dried thyme1/8 teaspoon ground cinnamon1/8 teaspoon pepperDash ground cloves1/2 cup heavy whipping cream or half-and-half cream1/4 teaspoon vanilla extractAdditional heavy whipping cream, optionalFresh thyme sprigs, optional
Preparation
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.
