Hillbilly Bean Soup


  • 2 tablespoons Sue Bee® Honey
  • 3 tablespoons unsalted butter
  • salt & freshly ground black pepper
  • 3/4 cup creme fraiche
  • 2 teaspoons pureed chipotle chiles
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups pumpkin puree
  • 7 cups vegetable stock
  • 2 stalks celery
  • 1 large carrot
  • 2 garlic cloves
  • 1 large onion
  • 1 teaspoon cinnamon
  • 1/2 cup toasted pumpkin seeds (for topping)


  • Heat butter in a medium stockpot over medium heat.
  • Add the onions, garlic, carrots and celery and cook until soft.
  • Add the water and bring to a boil.
  • Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth.
  • Bring to a simmer and add Sue Bee® honey, 1/4 teaspoon cinnamon, spices and chipotle.
  • Cook for 15 to 20 minutes.
  • Add water if the soup is too thick.
  • Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste.
  • Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined.
  • Garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
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.

Know What’s New

Enter giveaways, get exclusive coupons and meet the co-op beekeepers behind our honey when you join the Honey Club, our email newsletter. It’s full of sweet ideas and sent straight to your inbox.

Join Honey Club Today