Pumpkin Soup with Honey and Cloves
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 2 tablespoons honey
- 5 whole cloves
- 1/2 cup whipping cream
- 1 large onion, chopped
- 2 celery stalks, chopped
- Carbohydrate 13 g(4%)
- Cholesterol 24 mg(8%)
- Fat 8 g(12%)
- Fiber 1 g(6%)
- Protein 1 g(3%)
- Saturated Fat 5 g(24%)
- Sodium 55 mg(2%)
- Calories 119
Preparation 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. Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)
Preparation 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. Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)
