Pumpkin Soup

By: Lea Ogawa

"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

Rating: Read Reviews (35)

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Original Recipe Yield 7 -10 servings

Cut pumpkin into 1/2-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 soup in small batches (1 cup at a time) 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.