Pumpkin Soup With Honey And Cloves

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Pumpkin Soup With Honey And Cloves

Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
Servings 8


  • 2 tablespoon 1/4 stick butter
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 1 2- pound pumpkin peeled seeded, chopped (about 6 cups)
  • 6 cups or more chicken stock or canned low-salt broth
  • 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; saute 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. Purie 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.)

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