In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; 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. Bring 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 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. Ladle into soup bowls. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme. Makes 8 to 10 appetizer servings.

Prepare as directed to the asterisk (*). Cover and refrigerate the blended mixture for up to 24 hours. To serve, transfer the soup to a saucepan and heat through. Stir in the whipping cream and vanilla; heat through, but do not boil.