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

INGREDIENTS

2 T Butter
2 Carrots, chopped
2 Celery stalks, chopped
1 Onion, chopped
1 2 lb pumpkin, peeled
seeded chopped
6 c Chicken stock
5 Whole cloves
1/2 c Whipping cream
2 T 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>

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 196
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 33.4mg
Sodium: 434.5mg
Potassium: 448.9mg
Carbohydrates: 20.1g
Fiber: 2.9g
Sugar: 11g
Protein: 6g


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