Gingered Pumpkin Bisque

This bisque is absolutely delicious, simple and worth your time. It is one of the best tasting soups I have come across. The flavor of savory pumpkin and the spice of ginger root compliment one another so well. 

I made this recipe for Thanksgiving dinner and it went over so well, that I think this one is a keeper for the books. This soup took me about 25 minutes start to finish. 

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

Directions

• 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. Yield: 4 servings.

Nutritional Facts: 1/2 cup (calculated without additional cream) equals 229 calories, 15 g fat (7 g saturated fat), 43 mg cholesterol, 463 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein

(Recipe Adapted from Taste of Home's Holiday & Celebrations Cookbook Annual 2008)