Pumpkin Soup with Honey and Cloves
Yield: 8 Servings
Categories: Soups, Stews
2 tb Butter 2 lg Carrots; chopped 2 Celery stalks; chopped 1 lg Onion; chopped 1 2 lb pumpkin, peeled, -seeded; chopped 6 c Chicken stock 5 Whole cloves 1/2 c Whipping cream 2 tb 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.