Pumpkin Soup I

Ingredients

6 cups chicken stock (see our Chicken Stock recipe)

1 ½ teaspoons salt

4 cups fresh pumpkin puree

1 teaspoon fresh parsley, chopped

1 cup onion, chopped

1/2 teaspoon fresh thyme, chopped or a pinch of dried

1 clove garlic, peeled and minced

½ cup heavy whipping cream

5 whole black peppercorns

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

2. Puree the soup in blender or food processor.

3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Garnish with fresh chopped parsley and serve.

Serves 8 to 10