Ingredients
| 6 |
cups chicken stock |
| 4 |
cups pumpkin, pureed |
| 1 |
cup onion, chopped |
| 1 |
clove garlic |
| 1/2 |
cup cream, heavy |
| 1 |
teaspoon parsley, chopped |
| 1/2 |
teaspoon thyme, chopped fresh |
| 5 |
peppercorns, black |
| 1 1/2 |
teaspoon salt |
Directions
- Heat stock, salt, onion, thyme, garlic and peppercorns. Bring to boil, then simmer for 30 minutes
- Puree the soup in small batches
- Return to pan and bring to boil again. Reduce heat to low and simmer another 30 minutes, uncovered. Remove from heat and stir in cream.
- Pour into bowls and garnish with parsley
Categories
Soup
|
