Enjoy this easy pumpkin soup recipe. Creamy, plant-based, and filled with the warm, and comforting flavours of Chinese Five-Spice blend. Perfectly balanced with sweet and savoury notes, it’s a nourishing autumn soup to brighten your day!
Somewhere between sweet and savoury, this soup makes a great comforting meal warming you from the inside out.
As the cooler months settle in, there’s nothing more comforting than a warm bowl of homemade soup. This easy pumpkin soup is filled with the warm, and comforting flavours of Chinese Five-Spice blend.
The rich creaminess of pumpkin combined with the aromatic blend of Chinese Five Spice creates a delicious harmony of sweet and savoury. Whether you’re looking for an easy lunch or a cosy dinner, this recipe is sure to warm you up and brighten your day. Plus, it’s a healthy, wholesome meal that’s as satisfying as it is simple to make!
I like to top this soup with toasted pumpkin seeds and pink peppercorn, but you can also use a drizzle of coconut cream, or a sprinkle of fresh herbs.
This easy pumpkin soup recipe is quick and beginner-friendly, with simple ingredients you likely already have in your pantry. It’s also a great option for meal prepping, as it stores well and tastes even better the next day. Ready to dive into a bowl of cosy autumn goodness? Let’s get cooking!
Pumpkin is one of the stars of autumn. From soups to pies, pumpkin is a quintessential ingredient between from late summer through to November that bring warmth and comfort to many dishes.
Other pumpkin recipes you might enjoy:
- Thai Green Pumpkin Curry
- Halloween Pumpkin Chilli
- Roasted Winter Squash with Creamy Lentils
- Pumpkin, Spinach & Chickpea Soup
- Spiced Pumpkin Waffles
I hope you enjoy this easy pumpkin soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Easy Pumpkin Soup with Chinese Five Spice [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp olive oil
- 1 large onion finely sliced
- 3 garlic cloves grated
- 2 tsp Chinese Five Spices
- 600 g pumpkin flesh
- 250 g potatoes
- 750 ml vegetable stock
- 2 Tbsp maple syrup
- juice of 1 lemon
- salt & pepper
TOPPINGS (optional)
- toasted pumpkin seeds
- pink peppercorn
Instructions
- Heat the olive oil in a large saucepan.2 Tbsp olive oil
- Gently fry the onion with the garlic and Chinese Five Spices.1 large onion, 3 garlic cloves, 2 tsp Chinese Five Spices
- When the onion is soft, add the pumpkin and potatoes cut in small chunks.600 g pumpkin flesh, 250 g potatoes
- Add the vegetable stock.750 ml vegetable stock
- Bring to boil. Then cook covered for around 20 mins until vegetables are soft.
- Liquidise the soup until smooth.
- Season to taste with maple syrup, lemon juice, salt & pepper.2 Tbsp maple syrup, juice of 1 lemon, salt & pepper
- I like to serve this soup topped with toasted sesame seeds and pink peppercorn.toasted pumpkin seeds, pink peppercorn
Nutrition
Find this recipe online:
Easy Pumpkin Soup with Chinese Five Spice [vegan]
https://theflexitarian.co.uk/recipe-items/easy-pumpkin-soup-with-chinese-five-spice/
I cannot wait to see your posts!
3 must-try recipes
![Watercress, Spinach & Leek Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/01/Watercress-Spinach-Leek-Soup-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
![Leek, Potato and Watercress Soup [vegan] by The Flexitarian gan] by The Flexitarian - Le Flexitarien Annabelle Randles ©](https://theflexitarian.co.uk/wp-content/uploads/2019/03/Leek-Potato-and-Watercress-Soup-vegan-by-The-Flexitarian-Le-Flexitarien-Annabelle-Randles-%C2%A9-v8.jpg)
Leave a Reply