Ingredients
- cups chicken stock
- /2 teaspoons salt
- cups pumpkin puree
- teaspoon chopped fresh parsley
- cup chopped onion
- /2 teaspoon chopped fresh thyme
- clove garlic, minced
- /2 cup heavy whipping cream
- whole black peppercorns
Instructions
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Step 1
Start by combining the chicken stock, salt, pumpkin puree, chopped onion, thyme, minced garlic, and whole peppercorns in a large pot. Bring the mixture to a rolling boil over medium-high heat. Reduce the heat to low and let it simmer gently, uncovered, for 30 minutes. You’ll notice the flavors melding beautifully. Next, carefully puree the soup in small batches using a blender or food processor. I prefer to do this one cup at a time for a smooth, velvety texture. Return the pureed soup to the pot and bring it back to a boil. Reduce the heat again and simmer for another 30 minutes, uncovered. This second simmer deepens the taste. Stir in the heavy cream and warm through without letting it boil. Ladle into bowls and garnish with fresh parsley. Every spoonful offers comfort without the carbs.