Pumpkin Soup

My poor puppy is having some tummy troubles this weekend, so I opened up a can of Pumpkin puree to add into the food I made her. It was a pretty large can and I only needed a couple of spoonfuls, so I went online to find a recipe to use up the rest of the pumpkin. This was so yummy, I just had to share it! It was super quick to make, and low cost. I had all of the ingredients in my kitchen already, and I'm sure a lot of you do, too. Bon appetit!


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

Directions

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. 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.

Find the original recipe here, on allrecipes.com, one of the best sites out there for recipes!

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