Easy Pumpkin Soup
Serves 4
  1. 1 tablespoon Sue BeeĀ® Honey
  2. 2 tablespoons butter
  3. 1/4 teaspoon nutmeg
  4. 1/4-1/2 teaspoon ground cardamom
  5. 1/2 teaspoon ground cinnamon
  6. 2 tablespoons prepared polenta
  7. 1 1/2 cups skim milk
  8. 1 (15 ounce) can pumpkin
  9. 3 cups vegetable broth
  10. 1 medium onion
  11. 1 pinch salt and pepper
  1. Melt butter in a skillet over medium heat.
  2. Cook chopped onions until soft and golden brown.
  3. Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  4. Stir in Sue Bee Honey, onions, milk, polenta, cinnamon, cardamom, nutmeg, salt and pepper (pressed garlic might be suitable at this time).
  5. Make sure that the ingredients do not clump but are spread throughout the soup.
  6. Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  7. If at this point it seems chunkier or thicker than desired, use an immersion blender or a regular one to liquefy the soup and blend in the onions.
  8. Serve warm with pieces of bread if desired.
Sue Bee Honey http://www.suebee.com/