- 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
Heat up the stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring the mixture to a boil, then reduce the heat to slow and simmer for 30 minutes.
Puree the soup in small batches in a food processor or blender, then return to the pan and bring to a boil again. Let simmer for another 30 minutes, stir in heavy cream, then pour into soup bowls and garnish with parsley.