1 cup chopped onion
2 teaspoons grated fresh ginger
2 tablespoons walnut oil or cooking oil
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple juice or apple cider
1 15-ounce can pumpkin
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 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Fresh thyme (optional)
1. In a 3-quart saucepan, cook and stir onion and fresh ginger in hot oil about 5 minutes or until tender.
2. Stir in flour. Carefully add broth and apple juice all at once. Cook and stir until thickened and bubbly.
3. Stir in pumpkin, maple syrup, bay leaves, thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Remove from heat. Cool slightly. Discard bay leaves.
4. Pour about 2 cups of the soup mixture into blender container or food processor bowl. Cover; blend or process until smooth. Pour into bowl. Repeat until all is blended.
5. Return mixture to saucepan. Stir in half-and-half and vanilla; heat through, but do not boil. To serve, ladle into soup bowls. If desired, swirl a little additional half-and-half into each serving; garnish with fresh thyme. Makes 8 to 10 first-course servings.
Nutritional facts per serving
calories: 178 , total fat: 8g , saturated fat: 3g , cholesterol: 12mg, sodium: 407mg , carbohydrate: 23g , fiber: 2g , protein: 5g
Source: Better Homes and Gardens