(Family Features) Not sure what to do with your pumpkins once Halloween’s over? Cozy up with this naturally sweet, creamy Sweet Pumpkin Soup. Made with pumpkin, carrots, celery, and a medley of fall spices, it’s a comforting way to savor the season. Sweetened with Busy Bee’s raw, traceable honey, every spoonful brings flavor you can feel good about.

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

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Sweet Pumpkin Soup

• 1/2 cup carrots, chopped
• 1/2 cup celery stalks, diced
• 1 cup shallots, chopped
• 3 tablespoons butter
• 30 ounces of pumpkin puree or 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 a stockpot, saute carrots, celery, and shallots in butter until slightly browned.

Add pumpkin, broth, cloves, allspice, and ginger.

Bring the mixture to a simmer and cook about 20 minutes.

Remove from the stockpot and puree using an immersion blender.

Return the stove and slowly add cream and honey until well combined. Return to a simmer and adjust seasoning with salt and pepper, to taste.

Garnish with parsley and red pepper flakes, if desired.