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SERVE A NATURALLY SWEET,
FLAVORFUL FALL PUMPKIN SOUP
FAMILY FEATURES
Cool, crisp fall evenings call for
the warmth and comfort of a big
bowl of soup, fi lled with the fl avors
of the season. This Sweet Pumpkin
Soup offers a naturally sweetened and
creamy fall staple.
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. With
Busy Bee Honey's raw, fully traceable
and exclusively USA-sourced honey,
you can feel just as good about your ingredients
as you do their fl avor.
However, 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 peelaway
label reveals when and where the
honey was made, bringing its origin
story straight to your table.
To fi nd more information and availability,
visit BusyBeeHoney.com.
Sweet Pumpkin Soup
1/2 cup carrots, chopped
1/2 cup celery stalks, diced
1 cup shallots, chopped
3 tablespoons butter
30 ounces canned pumpkin
(not pie fi lling)
6 cups chicken or vegetable broth
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
OVER 40 YEARS
FALL SPECIAL
A+
Rating
h am
1 cup heavy cream
1/4 cup Busy Bee Raw Honey
salt, to taste
pepper, to taste
parsley (optional)
red pepper fl akes (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
fl akes, if desired.
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