Perfect Thanksgiving Pumpkin Soup With Honey and Cloves!

Fall Colours-Algonquin Park

Algonquin Park

Algonquin Park

Algonquin Park

We took a day trip to Algonquin Park last weekend to take some photos of the fall colours. The day was amazing; the air was crisp and the sky a rich blue. The fall colours were at their peak and everywhere we looked the trees were showing their fiery autumn hues.

I am truly ashamed to say that this is the first year that I have enjoyed this gorgeous place, even though it is only 3 hours north of Toronto. It is a great place to camp or to go for a day hike through the trails and around the multiple lakes. We hiked a 5km trail that was fairly rugged and full of surprises.

We made our way up and down the terrain, in and out of the bush. When we were in the middle of the forest we could have heard a pin drop in the silence that surrounded us.

It was magical!

This Monday is the Thanksgiving holiday in Canada so I thought I would  feature a traditional fall soup. I served this soup to my family for dinner and it was a huge hit. It is nice served with some toasted pumpkin seeds or pumpkin seed kernels sprinkled on top. Otherwise you can add a small dollop of soft goat cheese if you like. It makes a rich, flavourful soup for the first course of a holiday dinner or for lunch served with warm panini or croissants.

Pumpkin Soup with Honey and Cloves

Makes 8 servings


2 tbsp. (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 tbsp. honey 


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 or use a hand blender to purée in the pot.

Return soup 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.)

Recipe from Bon Appetit, October 1995


I love to hear your comments. Please join in the conversation.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s