6 cups chicken broth
3 cups pumpkin cubes, 1/2" cubes
1 cup thinly sliced onion
1 clove garlic
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1/2 cup whipping cream, warmed
1 teaspoon snipped fresh parsley
Servings: 8
1. In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve.
2. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl.
3. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot. Repeat with remaining pumpkin mixture.
4. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream.
5. Serve, garnished with parsley.
3 cups pumpkin cubes, 1/2" cubes
1 cup thinly sliced onion
1 clove garlic
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1/2 cup whipping cream, warmed
1 teaspoon snipped fresh parsley
Servings: 8
1. In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve.
2. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl.
3. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot. Repeat with remaining pumpkin mixture.
4. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream.
5. Serve, garnished with parsley.