Yield: 8 Servings
|2 larges||Carrots; chopped|
|2 \N||Celery stalks; chopped|
|1 large||Onion; chopped|
|1 \N||2 lb pumpkin, peeled, seeded; chopped|
|6 cups||Chicken stock|
|5 \N||Whole cloves|
|½ cup||Whipping cream|
Melt butter in a Dutch oven over medium high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes.
Discard cloves. Puree soup in batch in a blender or processor. Return to Dutch oven. Stir in cream and honey. Bring to a simmer. Season to taste with salt and pepper.
Can be made one day ahead. Chill. Bring to a simmer before serving, thinning with more stock if desired.
Swirl a small amount of cream on the top of the soup before serving.
Posted to FOODWINE Digest 13 November 96 Date: Thu, 14 Nov 1996 11:24:26 -0500 From: Laura Hunter <LHunter722@...>