Soup of the Week

Creamy Pumpkin Soup

Ingredients

6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon 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

Directions

-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 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.

Alterations

-I used one large can of pumpkin purée instead of fresh. Way less work.
-2 cloves of garlic instead of one.
-Topped with crispy turkey bacon and garlic bread on the side.

Here's my pumpkin! (Ignore the mouse pointer, the image is a stolen screen shot from the previews.)