Name: Five-Spice Pumpkin Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Pancetta, diced - 4 ounces; Olive oil - 2 teaspoons; Yellow onion, diced - 1 small; Celery, diced - 2 stalks; Garlic, minced - 3 cloves; Bay leaves - 2 large; Chicken stock - 6 cups; Pumpkin Puree - 2 (15 ounce) cans; Apple cider vinegar - 1 tablespoon; Fresh thyme - 5 sprigs; Chinese five-spice powder, or more to taste - ½ teaspoon; Freshly grated nutmeg - 1 pinch; Kosher salt and ground black pepper to taste - 1 pinch; Heavy cream - ½ cup

Ingredients for - Five-Spice Pumpkin Soup

1. Pancetta, diced 4 ounces

2. Olive oil 2 teaspoons

3. Yellow onion, diced 1 small

4. Celery, diced 2 stalks

5. Garlic, minced 3 cloves

6. Bay leaves 2 large

7. Chicken stock 6 cups

8. Pumpkin Puree 2 (15 ounce) cans

9. Apple cider vinegar 1 tablespoon

10. Fresh thyme 5 sprigs

11. Chinese five-spice powder, or more to taste ½ teaspoon

12. Freshly grated nutmeg 1 pinch

13. Kosher salt and ground black pepper to taste 1 pinch

14. Heavy cream ½ cup

How to cook deliciously - Five-Spice Pumpkin Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.