Recipe - Pumpkin Soup With Honey And Cloves

2 tablespoon Butter
2 lg Carrots; chopped
2 Celery stalks; chopped
1 lg Onion; chopped
1 2 pound pumpkin, peeled,
seeded; chopped
6 cup Chicken stock
5 Whole cloves
One half cup Whipping cream
2 tablespoon Honey

Melt butter in a Dutch oven over medium high heat. Add carrots, celery and
onion; saute until tender, about 8 minutes. Add pumpkin, stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Puree soup in batch in a blender or processor. Return to
Dutch oven. Stir in cream and honey. Bring to a simmer. Season to taste
with salt and pepper.

Can be made one day ahead. Chill. Bring to a simmer before serving,
thinning with more stock if desired.

Swirl a small amount of cream on the top of the soup before serving.
Posted to FOODWINE Digest 13 November 96

Date: Thu, 14 Nov 1996 11:24:26 0500

From: Laura Hunter LHunter722@AOL.COM