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Pumpkin Soup with Cloves & Honey
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2 tablespoons butter
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 lbs pumpkins, peeled seeded,chopped (about 6 cups)
6 cups chicken stock or vegetable stock (or more)
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey
Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey and bring to simmer. Season to taste with salt and pepper.
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
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