Sweet Pumpkin Soup
Ingredients
- 1/2 cup carrots chopped
- 1/2 cup celery stalks diced
- 1 cup shallots chopped
- 3 tablespoons butter
- 30 ounces canned pumpkin not pie filling
- 6 cups 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
Instructions
- In stockpot, saute carrots, celery and shallots in butter until slightly browned.
- Add pumpkin, broth, cloves, allspice and ginger.
- Bring mixture to simmer and cook about 20 minutes.
- Remove from stockpot and puree using immersion blender.
- Return to stove and slowly add cream and honey until well combined. Return to simmer and adjust seasoning with salt and pepper, to taste.
- Garnish with parsley and red pepper flakes, if desired.