Gingered Pumpkin Bisque

• 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

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.

shallots, onion, fresh gingerroot, canola oil, flour, chicken broth, apple cider, pumpkin, maple syrup, thyme, ground cinnamon, pepper, ground cloves, heavy whipping cream, vanilla, whipping cream, thyme

Taken from www.tasteofhome.com/recipes/gingered-pumpkin-bisque/ (may not work)