▢ 6 cups chicken stock

▢ 4 cups pumpkin puree

▢ 1 cup chopped onion

▢ 1 clove garlic, minced

▢ 1 ½ teaspoons salt

▢ ½ teaspoon chopped fresh thyme

▢ 5 whole black peppercorns

▢ ½ cup heavy whipping cream

▢ 1 teaspoon chopped fresh parsley

Step 1: Place chicken stock, pumpkin puree, onion, garlic, salt, thyme, and peppercorns in a large pot; bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes

Step 2: Transfer soup to a blender or food processor in batches; blend until smooth. Return soup to the pan and bring to a boil; reduce heat to low and simmer, uncovered, for 30 minutes.

Step 3: Stir in heavy cream. Ladle soup into bowls and garnish with fresh parsley