Best Pumpkin Soup With Honey And Cloves Recipes

PUMPKIN SOUP WITH HONEY AND CLOVES

Pumpkin Soup with Honey and Cloves image

Make and share this Pumpkin Soup with Honey and Cloves recipe from Food.com.

Provided by Miraklegirl

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 lbs pumpkin, peeled seeded,chopped (about 6 cups)
6 cups chicken stock or 6 cups vegetable stock (or more)
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey

Steps:

Melt butter in Dutch oven over medium-high heat.
Add carrots, celery and onion; sauté until tender, about 8 minutes.
Add pumpkin, 6 cups stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
Purée soup in batches in blender.
Return to Dutch oven.
Stir in cream and honey and bring to simmer.
Season to taste with salt and pepper.
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

Nutrition Facts : Calories 203.7, Fat 10.7, SaturatedFat 5.9, Cholesterol 33.4, Sodium 305.8, Carbohydrate 22.4, Fiber 1.5, Sugar 10.5, Protein 6.4

PUMPKIN SOUP WITH HONEY AND CLOVES

Pumpkin Soup with Honey and Cloves image

Categories Soup/Stew Blender Vegetable Thanksgiving Pumpkin Fall Honey Clove Bon Appétit

Yield Serves 8

Number Of Ingredients 9

Ingredients

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

Steps:

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté 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. Purée 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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