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Pumpkin Soup with Honey and Cloves Recipe
Serves 8
Ingredients: 2 tbsp (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
6 cup (about 2 lb) pumpkin, peeled and chopped
6 cups (or more) non-fat vegetable chicken broth, low sodium
5 whole cloves
1/4 cup whipping cream
2 tbsp honey
Instructions: 1. Melt butter in Dutch oven over medium-high heat.
2. Add carrots, celery and onion; saute 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.
5. Discard cloves.
6. Puree soup in batches in blender.
7. Return to Dutch oven.
8. Stir in cream and honey.
9. Bring to simmer.
10. Season to taste with salt and pepper.
11. Chill.
12. Bring to simmer before serving, thinning with more stock, if desired.
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