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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This delicious, cream-like soup is served at our family's Thanksgiving dinner every year. Ingredients:
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 |
Directions:
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 small batches (1 cup at a time) using a food processor or blender.
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. Pour into soup bowls and garnish with fresh parsley.
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