By Family Features | Contributor
1/2 cup chopped carrots
1/2 cup diced celery stalks
1 cup 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 ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup of heavy cream
1/4 cup Busy Bee Raw Honey
Salt, to taste
Pepper, to taste
Parsley, for garnish (optional)
Red pepper flakes, for garnish (optional)
In a stockpot, sauté the carrots, celery, and shallots in butter until they begin to brown.
Add the pumpkin, broth, cloves, allspice, and ginger. Allow the mixture to come to a simmer and cook for approximately 20 minutes.
Once done, remove from the heat and puree with an immersion blender.
Place the mixture back on the stove and gradually stir in the cream and honey until it is thoroughly combined. Bring it back to a simmer and season with salt and pepper according to your preference.
If desired, finish with a sprinkling of parsley and red pepper flakes.
Editor’s Note: Every bottle comes with the Real Honey Code, allowing you to track the origin of your honey from hive to shelf. Tested for purity three times, each label provides insights on when and where the honey was produced, giving you a glimpse into its journey right to your table.
For more details and product availability, please visit BusyBeeHoney.com.
