| 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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