"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Soup with Honey and Cloves Recipe

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This recipe for Pumpkin Soup with Honey and Cloves, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johanna Martin
Added: Wednesday, May 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp butter or margarine
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2 lb pumpkin, peeled, seeded and chopped (about 6 cups)
6 cups(or more) chicken stock or vegetable broth
5 whole cloves
1/2 cup whipping cream
2 tbsp honey

Directions:
Directions:
Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; saute until tender. Add pumpkin, chicken stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes. Discard cloves. Puree soup in batches in blender or food processor. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. This can be made one day ahead. Chill. Bring to simmer before serving, Thinning with more stock, if desired.

Number Of Servings:
Number Of Servings:
serves 8
Personal Notes:
Personal Notes:
This soup can be made pareve if you use margarine and omit the cream. Use the vegetarian No-Chicken broth instead of traditional chicken broth.

 

 

 

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