Directions:
- Melt butter in Dutch oven over medium-high heat.
- Add carrots, celery and onion; sauté until tender, about 8 minutes.
- Add pumpkin, 6 cups stock and cloves.
- Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
- Purée soup in batches in blender.
- Return to Dutch oven.
- Stir in cream and honey and bring to simmer.
- Season to taste with salt and pepper.
- Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.03 Kcal (733 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 21.36mg | 7% | |
| Sodium | 287.65mg | 12% | |
| Potassium | 711.91mg | 15% | |
| Total Carbs | 23.63g | 8% | |
| Sugars | 13.28g | 53% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 7.25g | 14% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.29 Kcal (202 kJ) | ||
| Calories from fat | 17.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 11% | |
|---|---|---|---|
| Cholesterol | 5.89mg | 7% | |
| Sodium | 79.37mg | 12% | |
| Potassium | 196.43mg | 15% | |
| Total Carbs | 6.52g | 8% | |
| Sugars | 3.66g | 53% | |
| Dietary Fiber | 0.65g | 9% | |
| Protein | 2g | 14% | |
| Vitamin C | 3.6mg | 22% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 6% | |
| Calcium | 14.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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