CREAMY PUMPKIN SOUP3 cups chicken stock
¾ t. salt
1 15 oz. can pumpkin puree
½ cup chopped onion
¼ t. thyme
1 clove garlic, minced
2 whole black peppercorns
¼ cup heavy whipping cream
fresh parsley to garnish
In a saucepan, heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer uncovered 30 minutes or until onions are tender.
Puree the soup in batches, 1 cup at a time, using a blender or food processor (immersion blenders don't usually take care of all the onions, and this is a cream soup).
Return soup to saucepan, bring back to a boil, and simmer uncovered another 30 minutes, or until the soup has thickened. Stir in heavy cream, pour into bowls and garnish with fresh parsley.
Shamelessly stolen from the Internet and tweaked by Suzanne Houghton. Because that's how I roll.