Pumpkin Soup with Honey and Cloves

“Stolen from Martha's bulletin board (I was slumming one day... ;). A delicious, warming soup.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 lbs pumpkin, peeled seeded,chopped (about 6 cups)
  • 6 cups chicken stock or 6 cups vegetable stock (or more)
  • 5 whole cloves
  • 12 cup whipping cream
  • 2 tablespoons honey

Directions

  1. Melt butter in Dutch oven over medium-high heat.
  2. Add carrots, celery and onion; sauté until tender, about 8 minutes.
  3. Add pumpkin, 6 cups stock and cloves.
  4. Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
  5. Purée soup in batches in blender.
  6. Return to Dutch oven.
  7. Stir in cream and honey and bring to simmer.
  8. Season to taste with salt and pepper.
  9. Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

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