Pumpkin Ginger Soup




  • 2 Tablespoons Trucchi’s Extra Virgin Olive Oil
  • 1/2 Cup Chopped Shallots
  • 1/2 Cup Chopped Onion
  • 2 Teaspoons Grated Fresh Ginger
  • 1/4 Cup Flour
  • 4 Cups Chicken Broth
  • 1/2 Cup Apple Cider
  • 1 Can Pumpkin
  • 1/3 Cup Vermont Pure Maple Syrup
  • 2 Bay Leaves
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Ground Cloves
  • 1/4 Cup Half & Half Cream
  • 1/2 Teaspoon Vanilla Extract


  1. Heat oil in a 3 Quart Saucepan over medium heat. Add the shallots, onion and ginger. Cook until tender.
  2. 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.
  3. 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.
  4. 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.

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