6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black pepper corns
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low and simmer for 30 minutes.
2. Puree the soup using a food processor or blender.
3. Then bring the soup back to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup into bowls and garnish with fresh parsley.