1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh ginger root
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/3 cup apple cider or juice
3/4 cup plus 2 tablespoons canned pumpkin
2 tablespoons plus 1 1/2 teaspoons maple syrup
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
Dash ground cloves
1/2 cup heavy whipping cream or half-and-half cream
1/4 teaspoon vanilla extract
Additional heavy whipping cream, optional
Fresh thyme sprigs, optional
In a small saucepan, sauté the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the pumpkin, maple syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
Makes 4 servings.
A survey of local businesses looked at employee numbers and overall outlook for the coming year.
Those who do go to the Packers-Falcons game Sunday will help honor a green and gold legend.
The cold caused some problems in the Fox Valley Friday.
A donation from an area bank will be making a difference in the years to come for Green Bay East High School.
A Pearl Harbor survivor was given a special honor Friday morning at Green Bay East High School.
You hear about dangerous situations more frequently lately, from the Boston Marathon bombing to the Sikh temple shooting near Milwaukee. What would happen if you were at a concert or a game, and something terrible took place? We look at …