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Pumpkin Soup with Honey and Cloves


Pumpkin Soup with Honey and Cloves recipe













Low Cholesterol, Trans-fat Free, High Fiber


2 tablespoons margarine
2 large carrots
2 each celery stalks
1 large onions
6 cups pumpkin
peeled, chopped, about 2 pounds
6 cups chicken broth
or vegetable, non fat, low sodium, or more
5 each cloves
¼ cup heavy whipping cream
2 tablespoons honey
1 x sesame seeds
to serve, optional


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 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 427g (15.1 oz)
Amount per Serving
Calories 21036% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 329mg 14%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 25%
Sugars g
Protein 14g
Vitamin A 638% Vitamin C 18%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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