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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Easy Pumpkin Soup with Chinese Five-Spice

Easy Pumpkin Soup with Chinese Five-Spice

5 from 1 vote

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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!

easy pumpkin soup recipe

Creamy Easy Pumpkin Soup with a Touch of Chinese Five Spice

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.  I either use store-bought seeds (as shown in the picture) or roast seeds from the pumpkin itself (as shown in the video), depending on what I have available. 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

Watch how to make this easy pumpkin soup

YouTube video

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

Easy Pumpkin Soup with Chinese Five-Spice

Enjoy the warm, comforting flavours of autumn with this vegan Chinese Five-Spice Pumpkin Soup. Creamy, plant-based, and perfectly balanced with sweet and savoury notes, it's an easy and nourishing meal to brighten your day!
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Soups
Cuisine Asian, English
Servings 6 servings
Calories 134 kcal

Equipment

large saucepan
1 handheld blender or blender

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 see note 1
  • pink peppercorn
(Switch on to prevent your screen from going dark)

Instructions
 

  • Heat the olive oil over medium heat in a large frying pan. Fry the onion until it starts to soften.
    2 Tbsp olive oil
  • Add the garlic and Chinese Five Spices, and fry for a minute or so..
    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 pumpkin seeds and pink peppercorn.
    toasted pumpkin seeds, pink peppercorn

Video

YouTube video

Notes

Note 1: I like to top this soup with toasted pumpkin seeds. I either use store-bought seeds (as shown in the picture) or roast seeds from the pumpkin itself (as shown in the video), depending on what I have available.

Nutrition

Serving: 1servingCalories: 134kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 502mgPotassium: 563mgFiber: 2gSugar: 9gVitamin A: 8779IUVitamin C: 19mgCalcium: 40mgIron: 1mg
Keyword pumpkin, soup

Find this recipe online:

Easy Pumpkin Soup with Chinese Five-Spice

https://theflexitarian.co.uk/recipe-items/easy-pumpkin-soup-with-chinese-five-spice/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Recipe October 18, 2024 · Created by: The Flexitarian Leave a Comment

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