Pumpkin Soup

Ingredients

• Chicken stock

  Soup, home-prepared

  6 cup or 1.44kg

• Salt

  Table

  1 ½ tsp or 9g

• Pumpkin

  Canned, with salt

  4 cup or 980g

• Parsley

  Raw

  1 tsp or 1g

• Onions

  Raw

  1 cup, chopped or 160g

• Thyme

  Fresh

  ½ tsp or 0.4g

• Garlic

  Raw

  1 cloves, minced or 3g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Peppercorn

  Whole peppercorns, black

  5 dash or 0.5g

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.
4. Recipe by: Lea Ogawa (source: http://allrecipes.com/recipe/9191/pumpkin-soup/?clickId=right%20rail%204&internalSource=rr_feed_recipe&referringId=16160&referringContentType=recipe)