6 cups chicken stock

4 cups pumpkin puree

1 cup chopped onion

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1 clove garlic, minced

1 ½ teaspoons salt

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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.