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Gingered Pumpkin Bisque

Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. —Patricia Kile, Elizabethtown, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    4 servings

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.

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