6 cups Chicken Stock

1 1/2 tsp Salt

4 cups Pumpkin Puree

1 tsp chopped fresh Parsley

1 cup chopped Onion

1/2 tsp chopped fresh Thyme

1 clove Garlic


1/2 cup Heavy Whipping Cream

5 whole Black Peppercorns

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns

  • Bring to a boil and reduce heat to low, simmer for 30 minutes uncovered

  • Puree the soup in small batches (1 cup at a time) using an Omega Blender

  • Return to pan, and bring to a boil again

  • Reduce heat to low and simmer for another 30 minutes

  • Stir in heavy cream, then pour into soup bowls and garnish with fresh parsley