Easy Pumpkin Soup


  • 1 tablespoon Sue Bee® Honey
  • 2 tablespoons butter
  • 1/4 teaspoon nutmeg
  • 1/4-1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons prepared polenta
  • 1 1/2 cups skim milk
  • 1 (15 ounce) can pumpkin
  • 3 cups vegetable broth
  • 1 medium onion
  • 1 pinch salt and pepper


  • Melt butter in a skillet over medium heat.
  • Cook chopped onions until soft and golden brown.
  • Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
  • Stir in Sue Bee® honey, onions, milk, polenta, cinnamon, cardamom, nutmeg, salt and pepper (pressed garlic might be suitable at this time).
  • Make sure that the ingredients do not clump but are spread throughout the soup.
  • Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
  • 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.
  • Serve warm with pieces of bread if desired.
Categories: Onions Pumpkin Recipes Soups
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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