Pumpkin Soup

By ctozzi

Fresh thyme is a light, unexpected herbal addition to this pumpkin soup recipe. Rich with heavy cream, enjoy it with the family or for a special occasion.

Ingredients

• 6 cups chicken stock
• 1 1/2 tea­spoons salt
• 4 cups pump­kin purée
• 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

Preparation

Step 1

Heat stock, salt, pump­kin, onion, thyme, gar­lic, and pep­per­corns. Bring to a boil, reduce heat to low, and sim­mer for 30 min­utes uncovered.

Purée the soup in small batches (1 cup at a time) using a food proces­sor or blender.

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.