Pumpkin Soup With Honey And Cloves

Ingredients

28 gr i cant believe its butter
1/4 stick
2 carrots
2 celery stalks
1 onion
1,500 gr pumpkin peel
1,400 ml nonfat veg chicken broth
60 ml whipping cream note
30 ml honey

Instructions

*NOTE: Original recipe used regular butter **NOTE: Original recipe used half C whipping cream 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.) makes 8 servings Origin: Le Bec-Fin; Philadelphia, PA