My son Ryan and his girlfriend Hannah are here this weekend for fall break. They had bought a pumpkin on sale before they left Atlanta and wanted some savory pumpkin recipes. We searched a mountain of cookbooks for recipes, couldn't find a thing, and finally turned to the Internet. We found this great pumpkin soup recipe on allrecipes.com. Hannah liked it so well that she had pumpkin soup for every course of her dinner tonight. It was so good that I've decided to share it with you. I've rearranged it and modified it a little. It's super easy and worth trying.
Creamy Pumpkin Soup
6 c chicken stock
1 large can pumpkin purée
1 c chopped onion
1/2 tsp fresh thyme, chopped
1 garlic clove, minced
5 whole black peppercorns
1/2 c heavy cream
1 Tbsp chopped fresh parsley
Combine first six ingredients in a large pot, bring to a boil and reduce heat to simmer for 30 minutes.
Purée one cup at a time in a blender or food processor.
Return to pot, bring back to a boil, then simmer another 30 minutes.
Add heavy cream just before serving and garnish with parsley. (Hannah says the parsley doesn't taste as good as it looks, so just leave it off)
Here's the best part of the pumpkin soup. My only job was to get the pot out of the cabinet and harvest the fresh herbs! Ryan and Hannah did all the rest!