From Bon Appetit. This soup can be made pareve if you use margarine and omit the cream. I used the vegetarian No-Chicken broth instead of traditional chicken broth. Serves 8.
Ingredients
2 tablespoons butter or margarine
2 large carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
1 2-pound pumpkin, peeled, seeded and chopped (about 6 cups)
6 cups (or more) chicken stock or vegetable broth
5 whole cloves
1/2 cup whipping cream
2 tablespoons honey
Directions
Melt butter or margarine in Dutch oven over medium-high heat. Add carrots, celery and onion; saute until tender. Add pumpkin, chicken stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
Discard cloves. Puree soup in batches in blender or food processor. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper.
This can be made one day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.
