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.
Add in the pumpkin, broth, cloves, allspice, and ginger.
Allow the mixture to come to a simmer and cook for approximately 20 minutes.
Remove it from the heat and blend until smooth using an immersion blender.
Put the mixture back on the stove, gradually incorporating the cream and honey until everything is thoroughly mixed. Return to a gentle simmer and season with salt and pepper according to your preference.
If desired, top with parsley and a sprinkle of red pepper flakes.
Editor’s Note: With the Real Honey Code on every bottle, you can trace your honey’s lineage from hive to shelf. Each peel-off label has been verified for purity three times and details the origins of your honey, connecting its story directly to your dining table.
For more details and to check availability, please visit BusyBeeHoney.com
