6 cups chicken stock
4 cups pumpkin puree
1 cup chopped onion
1 clove garlic, minced
1 ½ teaspoons salt
½ teaspoon chopped fresh thyme
5 whole black peppercorns
½ cup heavy whipping cream
1 teaspoon chopped fresh parsley
Place chicken stock, pumpkin puree, onion, garlic, salt, thyme, and peppercorns in a large pot; bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes.
Transfer soup to a blender or food processor in batches; blend until smooth.
Return soup to the pan and bring to a boil; reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in heavy cream. Ladle soup into bowls and garnish with fresh parsley.
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