Pumpkin Soup with a Taste of Asia
Pumpkin soup is always good, but a lot of people always make it the same way. Even if you do adore your own version of pumpkin soup, take a moment to read through this recipe and imagine how a Chinese edge to your soup would be. Actually this recipe is not too different from a traditional USA style pumpkin soup, but the 5-spice adds an aromatic flavor.
5-spice is a typical Chinese seasoning and the flavor differs from allspice or pumpkin pie spice. 5-spice contains clove, ginger, fennel, cinnamon and anise, so your pumpkin soup will have an aromatic flavor but a slightly different once from what you are used to. If you enjoy this recipe, swap the 5-spice for curry powder next time and see how it tastes with a delicate Indian flavor. I love to play around with different seasonings and flavors, and that is one of the joys of cooking food yourself rather than buying readymade meals.
Pumpkin is incredibly versatile. Not only can you flavor it with 5-spice and have a delicious Chinese-inspired result, but you can use this vegetable in sweet or savory recipes, enjoy it hot or cold, and make so many different dishes with it. Ideal for pumpkin fans and perfect during the cooler months, this soup is sure to blow you away with its magnificent flavor. It is also very quick to prepare, and you can probably make it in 10 minutes. Feel free to sauté shiitake mushrooms in butter and use those as a garnish if you do have more time. Roasted pumpkin seeds also make a lovely garnish
- 30 oz pumpkin puree (not pumpkin pie filling)
- ½ teaspoon garlic powder
- 3 tablespoons butter
- ¾ teaspoon Chinese 5-spice powder
- 1 cup Half & Half
- 2 pints chicken stock
- ¾ cup maple syrup
- ¾ teaspoon cardamom (optional)
- Salt and black pepper, to taste
- Croutons, to serve (optional)
- Sprigs of cilantro or parsley, for garnish
- Add the pumpkin puree and chicken stock to a pot, and bring to a simmer.
- Whisk in the maple syrup, Half & Half, 5-spice, garlic powder, butter, and cardamom if using.
- Add salt and black pepper to taste as well as more 5-spice if required.
- Make sure the soup is very hot but do not let it boil.
- Divide between 6 serving bowls and garnish with croutons and a sprig of herbs if you like.
Pumpkin soup might not be the first soup to come to mind when considering Chinese cuisine, but there is no doubt 5-spice works beautifully in this recipe because it is not so different from pumpkin spice or allspice. This is a quick and easy recipe and you may use canned pumpkin puree or you can use fresh pumpkin and cook and puree it yourself if you prefer. The bright orange color of the soup gives away its flavor and you can see how attractive the simple crouton and parsley garnish is. This soup is sweet enough to appeal to the whole family, including the youngest.
Leave a Reply
- Amazing Tomato and Vegetable Soup May 9, 2016
- Pot Roast Soup or is It Stew April 26, 2016
- Beer Cheese Soup with Brats and Cheddar April 19, 2016
- Italian Wedding Soup with Ditalini Noodles April 6, 2016
- Parmesan Chipotle Black Bean Soup with Guacamole April 3, 2016
- Fire Roasted Rotisserie Chicken Noodle Soup March 31, 2016
- 2 Ingredient Crockpot Ham and Split Pea Soup March 28, 2016
- Crockpot Irish Beef Stew Recipe with Guinness March 24, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon March 20, 2016
- Cream of Potato Soup with Cheddar Cheese and Bacon (358208 Views)
- Extra Spicy Chicken Soup (195562 Views)
- Crock Pot Beef Stew and Herb Dumplings (90946 Views)
- Onion Soup Articles (54668 Views)
- Rich and Creamy Seafood Chowder Recipe (52606 Views)
- Crockpot Corn Chowder (41062 Views)
- Healthy Crockpot Bean Soup (40865 Views)
- Crockpot Chicken Stew with Mushrooms and White Wine (29440 Views)
- 4 Ingredient Potato Soup (26479 Views)
- Grilled Corn Chowder with Bacon and Chive (23574 Views)