Recipe - External

Pumpkin Soup

We serve this creamy and delicious soup at our annual Thanksgiving dinner.

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

Prep Time

15 minutes

Cook time

1 hour

Level

Intermediate

Follow these Steps

1.

Heat the stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2.

Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Cool and then puree in small batches with a food processor or blender.

3.

Return the pureed soup to the pan and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.

4.

Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

5.

Roll into balls of dough and space evenly on the cookie sheets.

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