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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. Ingredients:
1/3 cup chopped shallots |
1/4 cup chopped onion |
1 teaspoon minced fresh gingerroot |
1 tablespoon canola oil |
2 tablespoons king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
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