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6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped 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 Directions 1 Chop fresh herbs. 2 Cut pumpkin into 1/2-inch cubes. 3 Heat

Pumpkin Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken broth 1 chopped onion 2 cups pumpkin 3/4 cups green onions (white part) - chopped bay leaf 1/8 teaspoon

Simmer remaining ingredients in another covered saucepan, 30 minutes. Strain to remove celery and onion. Process pumpkin and carrots in blender until smooth. Stir in the broth and heat through.

Serving suggestions - a crusty bread served along side or even in a minature bread bowl, my favorite is to find the medium size pumpkin gords clean them and serve the soup in them garnishing with the sour cream and parsley.

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1. Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes. 2. Drain, let cool, and mash. You should have about 4 cups. 3. In a large, heavy pot or Dutch oven, melt the butter over medium-high heat.
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How to Make Pumpkin Soup