Approximately 3 quarts
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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