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Five Spice Creamy Pumpkin Soup

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Five Spice Creamy Pumpkin Soup
2008-07-25 Side Dish
5 32

Five spice powder and a little cayenne pepper give this creamy pumpkin soup a distinctive flavor--makes a great starter course.

  • Servings: 6


1 Tbsp Cooking Oil
2 Tbsp Butter
1 Fresh Bay Leaf
2 stalks Celery, finely chopped
1 Small Yellow Onion, finely chopped
1 tsp Five Spice Powder, see below
¼ tsp Cayenne
3 Tbsp All Purpose Flour
3 cans Chicken Broth or Stock
1× 28 oz can Pumpkin Puree
2 cups Heavy Cream
½ tsp Grated Nutmeg
Salt & Pepper
Five Spice Powder Recipe:
2 tsp Cinnamon
2 tsp Anise
1½ tsp Fennel Seeds
Ground Cloves
¾ tsp Black Pepper


Heat a medium soup pot over medium high heat; add oil and melt the butter. Add bay leaf, celery and onion. Season vegetables with salt and pepper. Cook about 5 minutes, or until tender. Add flour, five spice powder, and cayenne; cook for one minute. Whisk in chicken stock and bring liquid to a boil. Whisk in pumpkin. Simmer soup 15 minutes. Add cream and nutmeg. Reduce heat to low and simmer for 10 minutes. Serve warm.

Helpful Tips:

Half and half can be substituted for the heavy cream.