We are heading into soup weather! Although for me, any time is a good time for soup. This recipe is super easy, and tasted great! There’s not a whole lot to it, so to jazz it up, maybe you could add some croutons to it? It might need a little crunch or something. But, it is also good on its own.
(All Recipes magazine, Sept./Oct. 2015)
6 cups chicken stock (I used vegetarian “chicken” stock)
1 1/2 teaspoons salt
4 cups pumpkin puree (1 29-ounce can)
1 cup chopped onion
1/2 teaspoon dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
1 1/2 tsp salt
1/8 tsp black pepper
2 tbsp finely chopped parsley (I omitted)
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.