By Family Features | Contributor
1/2 cup chopped carrots
1/2 cup diced celery stalks
1 cup chopped shallots
3 tablespoons butter
30 ounces of canned pumpkin (ensure it’s not pie filling)
6 cups of chicken or vegetable broth
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup heavy cream
1/4 cup Busy Bee Raw Honey
Salt, to taste
Pepper, to taste
Parsley (optional)
Red pepper flakes (optional)
In a stockpot, melt butter and sauté the chopped carrots, diced celery, and minced shallots until they achieve a light golden color.
Add the pumpkin, broth, cloves, allspice, and ginger to the pot.
Allow the mixture to come to a gentle simmer and let it cook for about 20 minutes.
Once cooked, transfer to an immersion blender and puree until smooth.
Return the mixture to the heat and gradually stir in the heavy cream and honey until everything is well mixed. Allow it to simmer again, seasoning with salt and pepper according to your preference.
If desired, finish with a sprinkle of parsley and a dash of red pepper flakes.
Editor’s Note: Each bottle of honey features the Real Honey Code that allows you to trace its journey directly from the hive to your kitchen. The peel-away label provides details about the honey’s origin, having been tested for purity three times, ensuring quality you can trust.
For more details and availability, visit BusyBeeHoney.com.
