1/4 cup butter
4 scallions (separate the bulbs and greens)
3 cups pumpkin puree
1/4 cup honey 1/4 tsp. salt
1/2 tsp cinnamon 1 cup light cream/evaporated milk (I used just raw milk)
1/4 tsp allspice
In a saucepan, melt butter and lightly cook the chopped
scallion bulbs over low heat. Add the pumpkin, honey,
chopped scallion greens and seasonings. Simmer for 10
minutes, stirring often. Stir in cream and continue
stirring until bisque is hot, but do not allow soup to boil.
Serve immediately with a handful of chopped toasted pumpkin
seeds or almonds sprinkled on top of each serving.