Recipe for Pumpkin Soup with Honey and Cloves 
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Yield:
8
Ingredients:
Amount Ingredient
2 tbl butter - (1/4 stick)
2 lrg carrots chopped
2 x celery stalks chopped
1 lrg onion chopped
1 x pumpkin - (abt 2 lbs) peeled, seeded,
and chopped (abt 6 cups)
6 cup chicken stock or more if needed
(or canned low-salt chicken broth)
5 whl cloves
1/2 cup whipping cream
2 tbl honey
Salt to taste
Instructions:
Instructions: 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.)

This recipe yields 8 servings.

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

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