Pumpkin Soup

1/2 cup carrots, chopped

1/2 cup celery stalks, diced

1 cup shallots, chopped

3 tbsp butter

30 oz canned pumpkin

(not pie filling)

6 cups chicken or vegetable broth

1/2 tsp ground cloves

1/4 tsp ground allspice

1/4 tsp ground ginger

1 cup heavy cream

1/4 cup Raw Honey

salt, to taste

pepper, to taste

parsley (optional)

red pepper flakes (optional)

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 Courtesy of Cookin Savvy

Bringing Buyers & Sellers Together For 34 Years