Jane’s Kitchen: Pumpkin Bisque with Ginger

Servings: 8 


2 cloves garlic, grated 

1 1/3 cups chopped onion 

2 teaspoons grated fresh ginger root 

2 tablespoons canola oil 

4 tablespoons all-purpose flour 

4 cups chicken broth 

2/3 cup apple cider or juice 

3 cups pumpkin puree or Hubbard squash puree

4 tablespoons maple syrup 

1/4 teaspoon dried thyme 

1/4 teaspoon ground cinnamon 

1/4 teaspoon pepper 

2 dashes ground cloves 

2 dashes cayenne pepper 

1 cup heavy whipping cream or half an half

1/2 teaspoon vanilla extract 

Additional heavy whipping cream, optional 

Fresh thyme sprigs, optional 


In a medium saucepan, sauté 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. 


Originally published as Gingered Pumpkin Bisque in Taste of Home’s Holiday & Celebrations Cookbook, 2008.