Five-Spice Pumpkin Soup

Name: Five-Spice Pumpkin Soup
Total time: 55
Yield: 6
Ingredients: 4 ounces pancetta, diced; 2 teaspoons olive oil; 1 small yellow onion, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 2 large bay leaves; 6 cups chicken stock; 2 (15 ounce) cans pumpkin puree; 1 tablespoon apple cider vinegar; 5 sprigs fresh thyme; ½ teaspoon Chinese five-spice powder, or more to taste; 1 pinch freshly grated nutmeg; kosher salt and ground black pepper to taste; ½ cup heavy cream

Recipe by Edible Times from allrecipes.com

Lunch 55 Mins.

Ingredients

6 servings

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4 ounces pancetta, diced
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2 teaspoons olive oil
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1 small yellow onion, diced
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2 stalks celery, diced
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3 cloves garlic, minced
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2 large bay leaves
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6 cups chicken stock

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2 (15 ounce) cans pumpkin puree
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1 tablespoon apple cider vinegar
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5 sprigs fresh thyme
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½ teaspoon Chinese five-spice powder, or more to taste
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1 pinch freshly grated nutmeg
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kosher salt and ground black pepper to taste
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½ cup heavy cream

Instructions

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