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Pumpkin
Soup
| 6 cups chicken stock
1½ t salt 3½ cups fresh or frozen pumpkin 1 t fresh parsley 1 cup onion, chopped ½ t fresh thyme, chopped 1 clove garlic, minced ½ cup heavy whipping cream 5 whole black peppercorns Chop fresh herbs. Cut pumpkin into ½
inch cubes. 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 mix in a 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. Makes 7 -10
servings.
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