Pumpkin Soup with Honey and Cloves

Total Time
50mins
Prep 15 mins
Cook 35 mins

Stolen from Martha's bulletin board (I was slumming one day... ;). A delicious, warming soup.

Ingredients Nutrition

  • 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
  • 12 cup whipping cream
  • 2 tablespoons honey

Directions

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

Reviews

(2)
Most Helpful

I doubled the recipe and used butternut squash instead of pumpkin,I also replaced the whipping cream with 1/2 & 1/2 cream as that is what I had on hand. The soup is delicious,quick & easy to make and freezes well.

herbsnflowers October 21, 2007

I didn't star this as I haven't made it but just had to say.......slumming,,,I LOVE it!!! Thank you for the smile!

Hajar Elizabeth November 20, 2006

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