Pumpkin Soup with Honey and Cloves

READY IN: 50mins
Recipe by Miraklegirl

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

Top Review by herbsnflowers

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.

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


  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.

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