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Pumpkin Soup With Honey And Cloves

Pumpkin Soup With Honey And Cloves is built on I T Believe It S Not Butter Light, Stick, Carrots, Celery Stalks, and Onion. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• Stick
• 2
• 2
• 1
• 6 cup
• 6 cup
• 5
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Melt butter in Dutch oven over medium-high heat.

2. 2

   Add carrots, celery and onion; saute until tender, about 8 minutes.

3. 3

   Add pumpkin, 6 cups stock and cloves.

4. 4

   Cover and simmer until pumpkin is very tender, about 25 minutes.

5. 5

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

6. 6

   Stir in cream and honey.

7. 7

   Bring to simmer.

8. 8

   Season to taste with salt and pepper. (Can be made 1 day ahead.

9. 9

   Chill.

10. 10

    Bring to simmer before serving, thinning with more stock, if desired.) makes 8 servings

11. 11

    NOTES: Cal 102.7

12. 12

    Fat 4.9g

13. 13

    Carb 14.1g

14. 14

    Fib 3.8g

15. 15

    Pro 14.9g

16. 16

    Sod 328mg

17. 17

    CFF 27.7%