Pumpkin Soup with Honey and Cloves
Experience the cozy warmth of autumn with our velvety Pumpkin Soup with Honey and Cloves, a dish that perfectly balances sweet and savory flavors. This comforting recipe features tender, roasted pumpkin simmered with aromatic cloves, golden honey, and a hint of garlic, all blended to creamy perfection. The addition of ground cloves lends a unique depth of flavor, while a drizzle of honey enhances the natural sweetness of the pumpkin. Serve it swirled with optional heavy cream for a touch of indulgence, and garnish with fresh parsley for a pop of color and freshness. Ready in just under an hour, this easy-to-make soup is ideal for chilly evenings and pairs beautifully with crusty bread or a hearty salad. Perfect for fall gatherings or a simple weeknight dinner, this dish is destined to become a seasonal favorite!
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Recipe Information
Ingredients
- 1 kg pumpkin (peeled, seeded, and cubed)
- 2 tablespoons unsalted butter
- 1 large yellow onion (chopped)
- 2 garlic cloves (minced)
- 4 cups vegetable stock
- 2 tablespoons honey
- 0.5 teaspoons cloves (ground)
- 0.25 cup heavy cream (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat a large pot over medium heat and add the butter. Once melted, sauté the chopped onion for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the cubed pumpkin to the pot and stir well to coat with the butter and onion mixture.
Pour in the vegetable stock, ensuring that the pumpkin is fully submerged.
Stir in the honey, ground cloves, salt, and black pepper. Increase the heat to bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let simmer for 20-25 minutes, or until the pumpkin is tender and can be easily pierced with a fork.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender, puree, and return it to the pot.
Reheat the soup over low heat, stirring occasionally. If desired, stir in the heavy cream for added richness.
Taste and adjust seasoning, adding more salt or pepper as needed.
Serve the soup hot, garnished with chopped parsley and an optional drizzle of honey or cream.
Nutrition Facts
Calories |
1227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 83.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5425 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
