- 6 cups chicken stock
- 3 1/2 cups cubed pumpkin
- 1 cup chopped onion
- 1/2 tsp fresh thyme
- 1 clove garlic minced
- 1/2 cup heavy whipping cream
Preparation time 30mins
Cooking time 31mins
Bring stock, pumpkin, onions thyme & garlic to a boil,
then reduce heat & simmer 30 mins.
Puree soup in small batches in blender.
Return th pot for another 30 mins.
Stir in heavy cream & pour into soup bowls
Garnish with pumpkin seeds roasted for 1 hour, 300'
Sprinkle seeds with chipotle paprika rub
Try adding curry!