Maple Pumpkin Bisque
2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 15 - 16 ounce can pumpkin pie filling
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half
Fresh thyme or rosemary (optional garnish)
- In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed. Return the mixture to the saucepan. Stir in the 1/2 cup half-and-half and the vanilla. Heat through, but do not boil. Ladle into soup bowls. Swirl a little maple syrup into each serving; garnish with fresh thyme or rosemary.
Makes 8 to 10 servings.