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Fall 5-Spice Soup
Lunch

Fall 5-Spice Soup

5.0

Prep
20 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Pour vegetable broth into a pot and bring to a boil.
  2. 2 Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
  3. 3 Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
  4. 4 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By soupysales

Pacific Rim Barbeque Sauce
Pantry Asian

Pacific Rim Barbeque Sauce

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Chef John's Pumpkin Pie
Dessert American

Chef John's Pumpkin Pie

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Whisk pumpkin, egg yolks, and egg together in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly smooth and combined.
  3. 3 Line a 9-inch pie plate with pie crust; crimp edges.
  4. 4 Pour filling into crust; lightly tap on the counter to release air bubbles. Bake in the preheated oven for 15 minutes.
  5. 5 Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 more minutes. A paring knife inserted into the filling, 1 inch from the edge, should come out clean. Allow to cool completely before slicing and serving; garnish with whipped cream and freshly grated nutmeg.

By John Mitzewich