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7 servings
Ingredients:
6 cups chicken stock1 1/2 teaspoons salt4 cups pumpkin puree1 teaspoon chopped fresh parsley1 cup chopped onion1/2 teaspoon chopped fresh thyme1 clove garlic, minced1/2 cup heavy whipping cream5 whole black peppercorns
Instructions:
Chop fresh herbs.Cut pumpkin into 1/2-inch cubes.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 mix in a 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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