Five Spice Creamy Pumpkin Soup

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

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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

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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