Swirl a little cream decoratively
into each bowl of soup
for an elegant presentation.
Pumpkin
Soup with Honey
- 2 tablespoon 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 water
- 6 teaspoon chicken base
- 5 whole cloves
- 1/2 cup whipping cream
- 2 tablespoons honey
- 1 teaspoon salt or to
taste
- Freshly ground black pepper
to taste
- Melt butter in Dutch oven
over medium-high heat. Add carrots, celery and onion; sauté until tender, about
8 minutes.
- Add pumpkin, water, chicken base and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes.
- Discard cloves. Puree
soup in batches in blender (Caution! Hot liquids create steam
which will blow the top
off the blender! Be sure to securely hold blender lid down!).
- Return to Dutch oven.
Stir in cream and honey. Bring
to simmer. Season to taste with salt and pepper.
Serves 8.
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