| Pumpkin Ginger Soup |
Recipe Type: Soup
- 2 Tablespoons Filippo Berio Olive Oil
- 1/2 Cup Chopped Shallots
- 1/2 Cup Chopped Onion
- 2 Teaspoons Grated Fresh Ginger
- 1/4 Cup Pillsbury Flour
- 4 Cups College Inn Chicken Broth
- 1/2 Cup Zeigler’s Fresh Apple Cider
- 1 Can Pumpkin
- 1/3 Cup Maple Syrup
- 2 Bay Leaves
- 1/4 Teaspoon Dried Thyme
- 1/4 Teaspoon McCormick Ground Cinnamon
- 1/4 Teaspoon McCormick Pepper
- 1/8 Teaspoon Ground Cloves
- 1/4 Cup Land O Lakes Half & Half Cream
- 1/2 Teaspoon Vanilla
- Heat oil in a 3 Quart Saucepan over medium heat. Add the shallots, onion and ginger. Cook until tender.
- Add flour to the pan and stir. Carefully pour in the broth and apple cider to the pan. Let cook over medium heat while stirring, until it becomes thick and bubbly.
- When it begins to bubble add in the pumpkin, maple syrup, bay leaves, thyme, cinnamon, pepper and cloves. Bring to a boil. Reduce heat and let simmer for 20 minutes with the cover on.
- Remove the pan from heat. Toss the bay leaves out and let the soup cool down. Pour one third of the mixture into a food processor. Blend until it becomes smooth. Pour into a bowl and repeat the process until all of your mixture is blended. Return to the saucepan. Stir in 1 Cup of the half and half with the vanilla. Heat through, but do not boil.
- Serve.
Make extras so you will have leftovers for lunch.
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