Creamy Pumpkin Soup

A heavenly velvety soup. Serve it as a first course with Thanksgiving dinner.


2 tablespoons butter

2 carrots, chopped

2 celery stalks, chopped

1 cup onion, chopped

2 (15 ounce) cans solid pack pumpkin (not pie filling)

6 cups chicken broth

1/2 teaspoon ground cloves

1/4 teaspoon allspice

1/2 cup heavy cream, or half and half


Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


In a large saucepan melt butter over medium high heat. Add carrots, celery and onion and saute until vegetables are tender, about 6 minutes. Add pumpkin, chicken broth, cloves and allspice. Stir until well combined. Cover and simmer for 15 minutes. Remove from heat and let cool.Puree soup in batches in processor or blender. Return to pot, bring to a simmer and whisk in cream and honey. Season with salt and pepper. Can be prepared one day ahead. Slowly reheat before serving. If soup is too thick, thin with more chicken broth.Serves: 8