Pumpkin soup with honey and cloves

Yield: 8 Servings

Measure Ingredient
2 tablespoons Butter
2 larges Carrots; chopped
2 Celery stalks; chopped
1 large Onion; chopped
1 2 lb pumpkin, peeled, seeded; chopped
6 cups Chicken stock
5 Whole cloves
½ cup Whipping cream
2 tablespoons Honey

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@...>

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