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 raw honey

  • Salt, to taste

  • Pepper, to taste

  • Parsley (optional)

  • Red pepper flakes (optional)

Directions:

  1. In a stockpot, sauté carrots, celery, and shallots in butter until slightly browned.

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

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

  4. Remove from stockpot and purée using an immersion blender.

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

  6. Garnish with parsley and red pepper flakes, if desired.