Peel and cut rutabagas into 1/4- to 1/2-inch slices, boil in unsalted water 30 to 40 minutes or until tender.
Drain, reserving 1/2 cup liquid.
Dissolve bouillon granules in liquid.
Mash rutabagas with a potato masher.
Combine 4 cups mashed rutabagas, bouillon mixture, honey, allspice, nutmeg, and red pepper, stir well.