Pumpkin Soup 20 Oct 11

6 cups chicken stock
1-1/2 tsp salt
4 cups pumpkin puree
1 tsp chopped fresh parsley
1 cup chopped onion
1/2 tsp chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

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 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.