Sweet Pumpkin Soup
Photography Courtesy Barkman Honey
Featured in Winter 2026
Ingredients
½ cup chopped fresh carrots
½ cup diced celery
1 cup chopped shallots
3 tablespoons butter
30 ounces canned pumpkin (not pie filling)
6 cups chicken or vegetable broth
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground ginger
1 cup heavy cream
¼ cup honey
Salt
Black pepper
Fresh parsley (optional)
Red pepper flakes (optional)
Instructions
- In a stockpot sauté carrots and shallots in butter until they are slightly browned.
- Add pumpkin, broth, cloves, allspice, and ginger.
- Bring mixture to a simmer and cook about 20 minutes.
- Remove from stockpot and puree with an 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.
- If desired, garnish with parsley and red pepper flakes. Makes 4 to 6 servings.
Recipe courtesy Barkman Honey
