Five Spice Pumpkin Soup Recipes

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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

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

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST



Five-Spice Pumpkin Pie with Phyllo Crust image

Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 12

3/4 cup sugar
1 teaspoon Chinese five-spice powder
8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 1/2 cups pure pumpkin purée (from a 29-ounce can)
12 ounces evaporated milk (1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
  • Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
  • Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
  • Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
  • Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
  • Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.

FIVE-SPICE PUMPKIN PIE



Five-Spice Pumpkin Pie image

I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup shortening
1 to 2 tablespoons ice water
1 tablespoon vodka
1 large egg
1 tablespoon water
FILLING:
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice powder

Steps:

  • In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping

Provided by Anna Glover

Categories     Lunch, Starter

Time 1h35m

Number Of Ingredients 11

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
  • Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
  • When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

VERY SIMPLE PUMPKIN SOUP



Very Simple Pumpkin Soup image

Categories     Soup/Stew     Milk/Cream     Mushroom     Appetizer     Quick & Easy     Pumpkin     Fall     Maple Syrup     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 15-ounce cans pure pumpkin
4 cups water
1 cup half and half
1 garlic clove, pressed
1/4 cup pure maple syrup
4 tablespoons unsalted butter
1/2 teaspoon Chinese five-spice powder*
4 ounces fresh shiitake mushrooms, stemmed, sliced

Steps:

  • Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
  • A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

SPICED HARVEST PUMPKIN SOUP



Spiced Harvest Pumpkin Soup image

Dazzling golden orange, this soup will brighten any day. I especially enjoy it on a cool autumn night.-Jason Johnson, West Valley City, Utah

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 19

6 medium carrots, shredded
1 large sweet onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons butter
1 medium apple, peeled and shredded
5 garlic cloves, minced
1 can (29 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) chicken broth
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon pepper
2 cups 2% milk
1 cup heavy whipping cream
Salted pumpkin seeds or pepitas

Steps:

  • In a Dutch oven, saute the carrots, onion and celery in butter for 4 minutes. Add apple and garlic; cook 2 minutes longer or until vegetables are tender., Stir in the pumpkin, broth, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add milk and cream. Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Garnish servings with pumpkin seeds.

Nutrition Facts : Calories 208 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 511mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.

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