Ingredients:

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

Instructions:

Bring chicken stock, pumpkin, onion, thyme, garlic and peppercorns to a boil, stirring well.  Reduce heat and allow to simmer for 30 minutes.  Puree using food processor or your blender, easier if you work in small batches.  Put back on the stove and bring the pureed soup to a boil again. Reduce heat and allow to simmer for 30 minutes.  Slowly stir in heavy cream.  Serve garnished with your choice of garnish, fresh parsley works nicely.

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