Pumpkin Soup with Honey
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
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. Purée 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.
Makes 8 servings.