Sweet Pumpkin Soup

• YIELD

  Approximately 3 quarts

INGREDIENTS

• 30 oz. canned pumpkin (not pie filling)
• 1/4 cup clover honey
• 3 tbsp. butter
• 1/2 cup carrots, chopped
• 1/2 celery stalks, diced
• 1 cup shallots, chopped
• 6 cups low-sodium chicken broth
• 1/2 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1 cup heavy cream

DIRECTIONS

In a stock pot, sauté carrots, celery and shallots until slightly browned.

Add pumpkin, chicken broth, cloves, allspice and ginger.

Bring mixture to a simmer and allow to cook for about 20 minutes.

Remove from stock pot and purée with an immersion blender.

Return to stove and slowly add cream and honey until well combined, return to a simmer and adjust seasoning with salt and pepper.

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