Five Spice Pumpkin Soup Recipes

PUMPKIN SOUP

Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

Ingredients

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

CREAMY SPICED PUMPKIN SOUP

Creamy Spiced Pumpkin Soup image

This creamy pumpkin soup is made with fresh pumpkin and is so easy to make! Ultimate comfort food for those cold winter nights!

Provided by Elizabeth

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
½ apple, peeled and diced
1 large clove garlic, minced
1 teaspoon minced fresh ginger root
½ teaspoon chopped fresh thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
3 cups Swanson® Unsalted Chicken Broth
2 cups fresh pumpkin puree
½ cup heavy cream
4 slices bacon, cooked and crumbled
2 green onions, chopped
½ cup sour cream
½ cup seasoned croutons

Steps:

Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 22.5 g, Cholesterol 63.7 mg, Fat 25.5 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 12.8 g, Sodium 1209.7 mg, Sugar 7.5 g

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

Categories Pumpkin Soup

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

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