Ingredients

• 6 cups of organic chicken stock
• 2 teaspoons of salt
• 4 1/2 cups of pumpkin puree
• 1 teaspoon of chopped fresh parsley
• 1/2 teaspoon of chopped thyme
• 1 clove of garlic minced
• 1/2 cup of heavy whipping cream
• 5 whole peppercorns

Directions

1. Heat stock, salt, pumpkin, thyme, garlic and peppercorns.  Bring to a boil and then simmer for 30 minutes not covered.
2. Puree the soup using a soup blender or regular blender.
3. Bring the blended soup to a boil again.  Then reduce heat and simmer for another 30 minutes not covered.
4. Mix in the heavy cream.  Pout into soup bowls and garnish with fresh parsley.
5. Enjoy!