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!
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
½ cup heavy cream
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
½ teaspoon Chinese five-spice powder, or more to taste
