| 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>
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Nutrition (calculated from recipe ingredients)
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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