Recipe - External
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
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
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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.Button -
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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.Button -
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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.Button -
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4.
Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.Button -
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5.
Roll into balls of dough and space evenly on the cookie sheets.Button
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