Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
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
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring
to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree 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.
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