Pumpkin Soup with Honey and Cloves


  2 tbsp (1/4 stick) butter 
  2 large carrots, chopped 
  2 celery stalks, chopped 
  1 large onion, chopped 
  1- 2 lb. pumpkin peeled, seeded, chopped (about six cups) 
  6 cups (or more) chicken stock or canned low-salt broth 
  5 whole cloves 
  1/2 cup whipping cream 
  2 tbsp honey

 
Method: 

Melt butter in Dutch oven over medium-high heat. 
Add carrots, celery and onion; sauté until tender, about eight minutes.
Add pumpkin, six cups stock and cloves. 
Cover and simmer until pumpkin is very tender, about 25 minutes.
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. 
Chill. Bring to simmer before serving, thinning with more stock, if desired.

Serves eight.
Can be made one day ahead.