Pumpkin Soup

This DELICIOUS, creamy, guiltless soup is a definite must try.  Topped with crispy croutons and fresh parsley it's simply divine!

This was my first time experimenting with pumpkin soup and thankfully it all worked out.  I had leftover heavy cream in my fridge from vodka sauce I made last week and with having tons of pumpkins around these days, I thought this would be a perfect meal to make my family on this chilly Halloween day. 

Please make sure to follow my instructions on only processing 1 cup at a time,  I had an explosion in my kitchen making an absolute mess.  Lol.  This happened to be a very filling dish so serve just enough to leaving room for your next course.

Ingredients:
6 cups of chicken stock (in box/can)
24oz can of pumpkin puree or 4 cups of fresh pumpkin
1 cup of white onion chopped
1 garlic clove, minced
1 tsp fresh thyme
3/4 cup heavy cream
1 1/2 tsp of salt
6 whole pieces of peppercorn
1 tsp fresh thyme
3 tsp fresh parsley (for garnish)

Optional: Croutons (for Garnish)
3 cups whole wheat bread cut into cube
1 tbsp olive oil
1 tbsp grated cheese

Directions:
1. combine stock, pumpkin, salt, peppercorns, garlic, onions and thyme into stockpot, bring to a boil then reduce to low and simmer for 30mins uncovered.
2. puree the mixture in small batches, 1 cup at a time using a food processor
3. return to stockpot and bring to a boil again, then reduce to low and simmer for another 30 mins.
4. stir in heavy cream and simmer for 10 mins
5. garnish with parsley and croutons, serve hot.

Serves 5

Croutons Recipe:
1. combine bread, oil and grated cheese into mixing bowl
2. in skillet over medium to high heat, combine all ingredients and cook until crispy, turning constantly