By Family Features | Contributor

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 Busy Bee 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.

Editor’s Note: 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 peel-away label reveals when and where the honey was made, bringing its origin story straight to your table.

To find more information and availability, visit BusyBeeHoney.com.