A Seasonal Fall Recipe for Sweet Pumpkin Soup
- JCFM Staff
- Oct 23
- 2 min read
Cool and crisp fall evenings call for getting cozy with the warmth and comfort of a big bowl of soup, filled with the natural flavors of the season.
Crafted with canned pumpkin, carrots, celery, honey and a medley of autumnal spices, this Sweet Pumpkin Soup is sure to become your fall go-to. Try it with Busy Bee Honey's raw, fully traceable and exclusively USA-sourced honey. Many products labeled "pure" or "local" can contain blends from multiple sources that make honey untraceable and diluted with additives. However, Busy Bee Raw Honey puts traceability front and center, challenging a common misconception when it comes to honey.
Using the Real Honey Code found on every bottle, you can trace your honey's journey from hive to shelf. Tested three times for purity, each peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.
To find more information and availability, visit: BusyBeeHoney.com.
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)
Cooking 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.
*Recipe, photo, and source courtesy of Barkman Honey.
