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Five Spice Creamy Pumpkin Soup

5 star rating
 

Submitted by: CocoaGoddess

 

Photo by: LaurenB248

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

Ingredients

  • 1 tablespoon cooking oil
  • 2 tablespoons butter
  • 1 fresh bay leaf
  • 2 stalks celery, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 tsp five spice powder, see below
  • 1/4 teaspoon cayenne
  • 3 tablespoons all purpose flour
  • 3 cans chicken broth or stock
  • 1 28 ounce can pumpkin puree
  • 2 cups heavy cream
  • 1/2 teaspoon grated nutmeg
  • Salt and pepper
  • Five spice powder recipe:
  • 2 teaspoons cinnamon
  • 2 teaspoons anise
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 ground cloves
  • 3/4 teaspoon black pepper

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Method

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.

 

Notes: Half and half can be substituted for the heavy cream.

 

Number of Servings: 6

 

Submitted by: CocoaGoddess ()

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