Cut top of pumpkin (remove and save lid) and scoop out all of the stringy contents and seeds and discard.
Scrape out as much pumpkin as possible being careful not to break pumpkin shell or make any holes in it. When you have removed all of the pulp possible, put the pulp in a pan and cook until soft with 1/2 cup water over medium heat.
When soft, cool the pulp just enough to be workable, and put in food processor. Using the pulse mechanism, process until creamy.
Grind cloves in chopper (coffee bean grinders are good for this, but be sure to clean and clean to not have the coffee aroma), until fine and combine with other spices.
Place all ingredients except cream in large pot and bring just to a boil. When boiling, immediately reduce heat and simmer for about 10 minutes. If you need to, add half a cup of water, to prevent
Add cream and blend well, reduce heat to very low and cook about 10 more minutes. Pour soup into pumpkin shell, replace lid and serve.
You can garnish with a sprinkling of grated mozzarella cheese.The white cheese is attractive and mozzarella is not a distracting taste.
Serves: about 8-10
Contributor: pat ciesla
more soup recipes more holiday soup recipes - thanksgiving or Christmas