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