• Ingredients: 16
  • Serves: 8

Pumpkin soup with honey and cloves with whipping cream, honey.


For compote

For sauce

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes.

    For this step you will need

  2. Step 2 Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.

    For this step you will need

  3. Step 3 Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer.

    For this step you will need

Nutrition information

Calories 204 Carbohydrates 24 g (8%)
Fat 10 g (15%) Protein 7 g (13%)
Saturated Fat 5 g (27%) Sodium 286 mg (12%)
Polyunsaturated Fat 1 g Fiber 4 g (17%)
Monounsaturated Fat 3 g Cholesterol 30 mg (10%)