4 servings


1/3 cup chopped shallots

1/4 cup chopped onion

1 teaspoon minced fresh gingerroot

1 tablespoon extra virgin olive oil 

2 tablespoons all-purpose flour

2 cups of vegetable broth

1/3 cup apple cider

2 tablespoons pumpkin puree'

1 teaspoons maple syrup

1/8 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper Dash ground cloves

1/2 cup cream  (sub coconut milk for vegan version)

1/4 teaspoon vanilla extract

Additional heavy whipping cream,

optional Fresh thyme sprigs


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. Yield: 4 servings.

recipe from Taste of Home