Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 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 |
| 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@...>