FIVE-SPICE PUMPKIN SOUP

Five-Spice Pumpkin Soup image

Even using canned pumpkin puree, this soup is creamy and flavorful and most importantly quick! Garnish with pancetta, chopped fresh herbs, pomegranate seeds, or all three!

Provided by Edible Times

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

4 ounces pancetta, diced
2 teaspoons olive oil
1 small yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large bay leaves
6 cups chicken stock
2 (15 ounce) cans pumpkin puree
1 tablespoon apple cider vinegar
5 sprigs fresh thyme
½ teaspoon Chinese five-spice powder, or more to taste
1 pinch freshly grated nutmeg
kosher salt and ground black pepper to taste
½ cup heavy cream

Steps:

Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

Nutrition Facts : Calories 209 calories, Carbohydrate 21.3 g, Cholesterol 34.5 mg, Fat 13 g, Fiber 8 g, Protein 6.5 g, SaturatedFat 6.2 g, Sodium 1187.7 mg, Sugar 6 g