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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Dutch Soups &, Stews 8 Servings

INGREDIENTS

2 tb Butter
2 lg Carrots; chopped
2 Celery stalks; chopped
1 lg Onion; chopped
1 2 lb pumpkin, peeled, seeded; chopped
6 c Chicken stock
5 Whole cloves
1/2 c Whipping cream
2 tb Honey

INSTRUCTIONS

Melt butter in a Dutch oven over medium high heat.  Add carrots, celery and
onion; saute until tender, about 8 minutes.  Add pumpkin, stock and cloves.
Cover and simmer until pumpkin is very tender, about 25 minutes.
Discard cloves.  Puree soup in batch in a blender or processor.  Return to
Dutch oven.  Stir in cream and honey.  Bring to a simmer.  Season to taste
with salt and pepper.
Can be made one day ahead.  Chill.  Bring to a simmer before serving,
thinning with more stock if desired.
Swirl a small amount of cream on the top of the soup before serving.
Posted to FOODWINE Digest 13 November 96
Date:    Thu, 14 Nov 1996 11:24:26 -0500
From:    Laura Hunter <LHunter722@AOL.COM>

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