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–+ servings

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Hearty Vegan & Vegetarian Soup Recipes
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

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

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

Find this recipe online:

Easy Pumpkin Soup with Chinese Five-Spice

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