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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

1. Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes.
2. Add pumpkin, water, chicken base and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
3. 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!).
4. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper.

Serves 8.