Pumpkin Soup with Honey and Cloves
Rec.ood.recipes/Christina Al-Sudairy 2000
Serves 8

Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

2 tablespoon (1/4 stick) butter
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
6 cups (or more) chicken stock or canned low-salt broth
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey

Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; saute until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.

Discard cloves. Puree soup in batches in blender. Return to

Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead.)

Chill. Bring to simmer before serving, thinning with more stock, if desired.)