How to Make GINGER PUMPKIN BISQUE

What a great soup! Tasty and warm, and goes well with a crusty bread! Remember...old fashioned recipes are always the best!

Instructions

Difficulty: Easy

Things You’ll Need:

• 3/4 C chopped shallots
• 1/2 C chopped onion
• 2 tsp. grated fresh ginger
• 2 Tbsp. walnut oil or cooking oil
• 1/4 C flour
• 4 C chicken broth
• 1/2 C apple cider
• 1 16 oz. can pumpkin
• 1/3 C maple syrup
• 2 bay leaves
• 1/4 tsp. ground cinnamon
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. pepper
• 1/8 tsp. ground cloves
• 1 C whipping cream
• 1/2 tsp. vanilla extract
• 1/4 C whipping cream garnish (optional)

1. In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium heat until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly.
2. Stir in the rest of ingredients except cream and vanilla. Return to boiling, reduce heat, cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool slightly.
3. Using blender, blend in batches. Return to saucepan and stir in vanilla and 1 cup of cream if desired. Heat through, but do not boil. Pour servings, swirl in additional cream if desired.
   Serves 8-10.