Pumpkin soup with honey and cloves

8 Servings

Ingredients

QuantityIngredient
2tablespoonsButter
2largesCarrots; chopped
2Celery stalks; chopped
1largeOnion; chopped
12 lb pumpkin, peeled, seeded; chopped
6cupsChicken stock
5Whole cloves
½cupWhipping cream
2tablespoonsHoney

Directions

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@...>