2 – 4 cloves garlic bulb 1 cups pumpkin honey spread 3 cups chicken broth 1 tbs liquid honey 1/4 tsp ground coriander 1/4 cup 35 % cream Toasted pumpkin seeds
Preheat oven to 400 °F (200 °C). Place 2 – 4 garlic bulbs on baking sheet. Bake for 15 to 20 minutes or until tender. Peel garlic and purée in food processor with remaining ingredients, except cream, until smooth. In saucepan, heat pumpkin mixture over medium heat while stirring. Bring to boil and stir in cream. Remove soup from heat and let stand covered for 5 minutes before serving. Garnish each bowl with toasted pumpkin seeds. Try using the soup as shots for something different.