Pumpkin Soup

This was sent in by Martina Milerova!  Thanks so much for sharing your recipe!


Original Recipe Yield 7 - 10 servings

Ingredients

      6 cups chicken stock

      1 1/2 teaspoons salt

      4 cups fresh pumpkin pureed

      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

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.