Pumpkin Soup

We just ate this at a neighborhood Halloween party and it was so amazing that I HAD to get the recipe  (This recipe is courtesy of my friend Elania)!  It's the perfect way to use up those pumpkins after Halloween! :)

I only altered it a bit, with the "healthy heavy cream substitute" that I discovered here.  It turned out delicious!  This is definitely one of my new favorite recipes! 

Pumpkin Soup

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 4 cups pumpkin puree
• 1 teaspoon chopped fresh parsley
• 1 cup chopped onion

• 1/2 teaspoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• 5 whole black peppercorns

Original recipe yields 8 to 10 servings

Directions

• 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.