Pumpkin Soup
  • 6 cups chicken stock (we used Vegetable Broth)
  • 1½ teaspoons salt
  • 3½ cups cubed fresh pumpkin (we used 4 cans pumpkin puree)
  • 1 teaspoon fresh parsley
  • 1 cup chopped onion
  • 1 chopped red pepper
  • ¼ teaspoon dried thyme
  • dash of nutmeg
  • 2 clove garlic, minced
  • ½ cup heavy whipping cream (we used frozen whipped topping)
  • ½ teaspoon ground pepper
  1. Directions
  2. If using fresh pumpkin: Cut pumpkin into ½-inch cubes.
  3. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  4. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  5. Return to pan and bring to a boil again. Add the parsley and nutmeg. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Recipe by OurKidsMom at http://www.ourkidsmom.com/soup-sunday-pumpkin-soup-homemade-crusty-french-baguettes/