5 Minute 5 Spice Pumpkin Soup Recipe

By MarielC

Ingredients

• 2 15-ounce cans of pumpkin (note: not pumpkin pie filling)
• 4 cups chicken stock
• 1 cup of half-and-half
• 3/4 cup maple syrup
• 2 garlic cloves (if you don’t have time to chop and sauté in a little olive oil, then use a garlic press)
• 3 tablespoons butter
• 3/4 teaspoon Chinese 5 spice powder
• 3/4 teaspoon cardamom (optional)

Details

Servings 1
Adapted from newfoodeden.wordpress.com

Preparation

Step 1

Blend together pumpkin, stock, and garlic over medium high heat in a large saucepan (try using a handy-dandy immersion blender if you have one). Simmer. Whisk in half-and-half, syrup, butter, 5 spice powder, and cardamom (adjust spices and sweetness to taste). Sprinkle with a little sea salt and black pepper. Pour into serving bowls. Swirl a little crème fraîche in each bowl and serve with a chilled chardonnay or an earthy Oregon Pinot Noir (Domaine Serene, anyone?)

Roasted pumpkin seeds or butter-sautéed shiitake mushrooms make great garnish if you have more than 5 minutes.