Pumpkin Soup with Honey and Cloves Recipe

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Pumpkin Soup with Honey and Cloves
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Ingredients:

Directions:

  1. 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.
  2. Discard cloves. Purée 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.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.13 Kcal (1474 kJ)
Calories from fat 243.07 Kcal
% Daily Value*
Total Fat 27.01g 42%
Cholesterol 74.46mg 25%
Sodium 290.37mg 12%
Potassium 717.84mg 15%
Total Carbs 23.63g 8%
Sugars 13.28g 53%
Dietary Fiber 2.37g 9%
Protein 7.49g 15%
Vitamin C 13.2mg 22%
Vitamin A 0.5mg 15%
Iron 1.1mg 6%
Calcium 58.1mg 6%
Amount Per 100 g
Calories 90.96 Kcal (381 kJ)
Calories from fat 62.79 Kcal
% Daily Value*
Total Fat 6.98g 42%
Cholesterol 19.23mg 25%
Sodium 75.01mg 12%
Potassium 185.43mg 15%
Total Carbs 6.1g 8%
Sugars 3.43g 53%
Dietary Fiber 0.61g 9%
Protein 1.94g 15%
Vitamin C 3.4mg 22%
Vitamin A 0.1mg 15%
Iron 0.3mg 6%
Calcium 15mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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