By Family Features | Contributor
1/2 cup of chopped carrots
1/2 cup of diced celery stalks
1 cup of chopped shallots
3 tablespoons of butter
30 ounces of canned pumpkin (ensure it’s not pie filling)
6 cups of chicken or vegetable broth
1/2 teaspoon of ground cloves
1/4 teaspoon of ground allspice
1/4 teaspoon of ground ginger
1 cup of heavy cream
1/4 cup of Busy Bee Raw Honey
Salt, to taste
Pepper, to taste
Parsley (optional)
Red pepper flakes (optional)
In a stockpot, heat butter and sauté the chopped carrots, diced celery, and shallots until they begin to brown slightly.
Next, incorporate the pumpkin, broth, ground cloves, allspice, and ginger into the pot.
Allow the mixture to reach a simmer and continue cooking for about 20 minutes.
Once done, take it off the heat and use an immersion blender to puree the soup until smooth.
Return the pureed soup to the stove and gradually stir in the cream and honey until fully combined. Let it simmer again, adjusting the flavor with salt and pepper as needed.
If desired, finish by garnishing with parsley and a sprinkle of red pepper flakes.
Editor’s Note: With the Real Honey Code available on every jar, you can trace your honey’s journey from the hive to your shelf. This code, tested for purity three times, allows you to discover when and where your honey was produced, sharing its story with you directly at your dining table.
For more details and product availability, visit BusyBeeHoney.com.
