Pumpkin Soup



  2 cups canned pumpkin = one 29 oz. can (Do not use pumpkin pie filling) 
  3 cups strong chicken stock 
  1/2 cup chopped onion 
  1/2 cup chopped celery 
  2 Tbsp. butter 
  1 tsp. salt 
  1/2 tsp. pepper 
  3 Tbsp. honey 
  1/2 tsp. nutmeg (use freshly grated if you can) 
  1 cup heavy cream 
  1/2 cup light rum
 
Put the pumpkin, chicken stock, onion and celery in a pot. 
Bring to a boil, then simmer about 20 minutes or until the vegetables are barely tender.
Put the mixture through the finest disc of a food mill. 
Return to the saucepan and add all the rest of the ingredients except the cream and the rum. 
You can do this 2 or 3 days ahead.
Just before serving, add the cream and bring to a boil. 
Turn off heat, add the rum and serve at once.