Creamy and flavorful and ready in under an hour, this fall-ready soup made with canned pumpkin puree has sweet and warm notes thanks to Chinese five-spice powder.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
209 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.
Ingredients
2 teaspoons olive oil
3 cloves garlic, minced
2 stalks celery, diced
6 cups chicken stock
1 tablespoon apple cider vinegar
4 ounces pancetta, diced
1 small yellow onion, diced
1 pinch freshly grated nutmeg
2 large bay leaves
kosher salt and ground black pepper to taste
2 (15 ounce) cans pumpkin puree
5 sprigs fresh thyme
0.5 cup heavy cream
0.5 teaspoon Chinese five-spice powder, or more to taste
