Pumpkin soup with honey and cloves

 
                     Pumpkin Soup With Honey And Cloves
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/Stews                      Vegetables
                 Eat-Lf Mailing List              Low Fat
                 Want To Try
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   I Can't Believe It's Not Butter - Light -- (1/4
 Stick)*Note
    2      Large         carrots -- chopped
    2                    celery stalks -- chopped
    1      Large         onion -- chopped
    6      C             pumpkin -- peel,
                         Chop (Abt 2 Lb)
    6      Cups          Nonfat Veg Chicken Broth, Low Sod -- Or More
    5                    whole cloves
      1/4  Cup           whipping cream -- **Note
    2      Tablespoons   honey
 
 *NOTE: Original recipe used regular butter
 **NOTE: Original recipe used 1/2 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
 
 
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 NOTES : Cal 102.7
 Fat 4.9g
 Carb 14.1g
 Fib 3.8g
 Pro 14.9g
 Sod 328mg
 CFF 27.7%