Preheat an 8-qt. stock pot on medium heat for 2 - 3 minutes. Add the oil to the pan and let it heat for an additional minute.
Add onions, ginger, garlic and Herbes de Provence to the pan and sauté until the onions are transparent.
Add the pumpkin and gradually add the broth until the desired consistency is reached. Add the honey. Simmer for 15 - 20 minutes and serve.
Optional: Garnish with a drizzle of plain, low-fat yogurt and/or toasted sliced almonds.
Recipe was created for our Calphalon 8-qt. Stock Pot.