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
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 a 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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