INGREDIENTS
chicken stock........6 cups
salt........1 1/2 teaspoons
pumpkin puree........4 cups
chopped fresh parsley........1 teaspoon
1 cup chopped onion......1 teaspoon
chopped fresh thyme........1/2 teaspoon
garlic, minced........1 clove
heavy whipping cream........1/2 cup
black peppercorns.........5 whole
DIRECTIONS
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns.
Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
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.
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