Ginger Pumpkin Bisque Recipe
This is the best ever Ginger Pumpkin Bisque I have ever tasted! You have landed in the right place. It is always prepared with a focus on Vegetable. A delicious Side Dish, the Ginger Pumpkin Bisque completes your meal. Was it you or the fragrance of Ginger Pumpkin Bisque that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated gingerroot
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 15- or 16-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
Whipping cream (optional)
Fresh thyme (optional)
Directions
1 In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and gingerroot and 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. Return to boiling; reduce heat. Simmer, covered, for 20 minutes.
2 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 cup half-and-half or whipping cream and the vanilla. Heat through, but do not boil. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
2 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 cup half-and-half or whipping cream and the vanilla. Heat through, but do not boil. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
