6 cups chicken stock 1 1/2 teaspoons salt 3 1/2 cups cubed fresh pumpkin 1 teaspoon fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns

1. Cut pumpkin into 1/2-inch cubes. 2. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. 3. Puree the soup in small batches (1 cup at a time) using a food processor or blender. 4. 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.