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Ingredients
- 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
- minced
- 1/2 cup Heavy Whipping Cream
- 5 whole Black Peppercorns
Directions
- 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