Heat oil over medium heat in a saucepan. Add onion, shallots, and ginger until they are tender and opaque. Gently add the flour. Add the chicken or vegetable broth and cider together into the saucepan. Cook the mixture until thick. Add the maple syrup, pumpkin, bay leaves, dried thyme, cinnamon, and pepper. Stir all the ingredients. Bring the soup to a boil, reduce heat, and simmer for 20 - 30 minutes. Remove from heat and let cool. Discard the bay leaves. Process the cooked soup in a food processor and return to saucepan. Stir in the whipping cream and vanilla and cook over very low heat (do not let it come to a boil). Let slightly cool and serve.