Makes 8 to 10 servings
A healthy, hearty soup for the chilly autumn nights. This soup is an abundance of health benefits: cinnamon: research shows that it may also help to lower blood sugar levels and so may be useful in the treatment of type 2 diabetes; cloves: anti-inflammatory and can help ease the stiffness and pain associated with arthritis; ginger contains antioxidants and so can help protect against diseases; oregano: strengthen the immune system and it helps increase the joint and muscles flexibility. Just to name a few of each of the health benefits of these delicious, fragrant spices.
Shopping to Do List
- 2 tablespoons olive oil
- 1 cup chopped shallots
- 1 tablespoon garlic, minced
- 2 teaspoons fresh ginger, grated
- 1/2 cup red bell pepper, cubed (save a few cubes for garnish)
- 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
- 1 teaspoon oregano, chopped
- 1 teaspoon cinnamon powder
- 1 teaspoon red crushed pepper
- 1/2 teaspoon ground cloves
- 1/2 cup half-and-half or whipping cream
- 1/2 teaspoon vanilla
- Fresh basil leaves and croutons (garnish)
- In a large saucepan heat oil over medium heat. Add the shallots, garlic, and ginger; cook until translucent. Stir in the flour.
- Add chicken broth and apple cider. Bring to a boil and stir over medium heat until thickened and bubbly.
- Stir in the pumpkin, maple syrup, thyme, cinnamon, red crushed pepper, and cloves.
- Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Remove from heat. Cool slightly. Pour mixture into a blender container or food processor. Work in bathes depending on size of equipment. Blend until smooth.
- Return the mixture to the saucepan. Stir in the half-and-half and the vanilla. Heat through, but do not boil. Ladle into soup bowls.
- Garnish with a few fresh oregano leaves, bell pepper cubes and croutons.