Preheat an 8-qt. stock pot over medium heat for 2-3 minutes. Add the oil to the pan and allow it heat. Add onions, ginger, garlic and Herbs de Provence 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, then serve. Garnish with a drizzle of plain, low-fat yogurt and/or toasted sliced almonds.
Recipe is perfect for the Calphalon 8-qt. Stock pot.