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.