Pumpkin Soup With Honey And Cloves

• 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

1. Melt butter in Dutch oven over medium-high heat.
2. Add carrots, celery and onion; saute 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. Puree 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.

butter, carrots, stalks celery, onion, pumpkin, chicken stock, cloves, whipping cream, honey

Taken from www.food.com/recipe/pumpkin-soup-with-honey-and-cloves-74014 (may not work)