The next three or four days are full of many harvest festivals throughout northern hemispheres to celebrate the turning of the seasons from summer to winter. In older times, this was a significant change in the year when the harvest was completed, and folks began to prepare for the colder times. People moved to more crafts/repair/preparation for warmer seasons, and those that still hunted/farmed worked in harsher conditions for usually smaller bounty. Most people pulled in close to their hearths. So, whether you celebrate Halloween, Samhain, All Saints, or All Souls day, or simply plan to enjoy a local harvest festival or fun costume party…..here is wishing you all safety, warmth, and plenty of treats and good foods!
The following is from the epicurious website; I cut in ½ and add a tad of milk and cinnamon to lighten intensity. I wrap cloves in cheesecloth for ease of removal. VERY tasty on a blustery day and lots of beta carotene/ vitamins!
Pumpkin Soup with Honey and Cloves
http://www.epicurious.com/recipes/food/ ... loves-1029
Yield: Serves 8
Ingredients
• 2 tablespoon (1/4 stick) butter
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 1 2-pound pumpkin peeled, seeded, chopped (about 6 cups)
• 6 cups (or more) chicken stock or canned low-salt broth
• 5 whole cloves
• 1/2 cup whipping cream
• 2 tablespoons honey
Preparation
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.
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.)
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.[/url][/b]
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