- 2 Tbsp. walnut oil or vegetable oil
- 3/4 cup chopped shallots
- 1/2 cup chopped onion
- 2 tsp. grated gingerroot
- 1/4 cup flour
- 4 cups chicken broth
- 1/2 cup apple cider
- 1 (15-oz) can pumpkin puree
- 1/3 cup maple syrup
- 2 bay leaves
- 1/4 tsp. dried thyme, crushed
- 1/4 tsp. ground cinnamon
- 1/4 tsp. pepper
- 1/8 tsp. ground clives
- 1 cup half and half or whipping cream
- 1/2 tsp. vanilla extract
- additional whipping cream (optional)
- fresh thyme (optional)
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. Remove from heat. Discard bay leaves. Cool slightly.
Pour one-fourth to one-third of mixture into a blender or food processor. 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.
Visit Rocky Mountain Lodge & Cabins' Recipe page for more recipes from our Colorado Springs Bed and Breakfast Lodge.