October Healthy Cooking Class Recipe: Pumpkin Soup

Pumpkin Soup




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.

Attached Files