1 cup chopped onion (a medium onion is about 3/4 cup, so go large)
1 clove garlic, minced
5 whole black peppercorns
1/2 teaspoon thyme
1 1/2 teaspoons salt
6 cups chicken broth or stock
4 cups pumpkin puree (I never use canned pumpkin*)
6 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon chopped fresh parsley (I used Italian flat-leaf parsley)
Plan of Attack
1. Put a bit of olive oil in the bottom of your pot and add onions, garlic, peppercorns, thyme, and salt. Cook a bit until onions start to turn shimmery.
2. Add broth and pumpkin. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.
3. Puree soup. (I used my stick blender, since that's a whole lot easier than transferring the contents to a blender in batches, and besides, I was cooking 4 1/2 gallons of soup.)
4. Bring to a boil again, reduce heat, and simmer for 30 more minutes. Stir in heavy cream.
5. Serve with a garnish of parsley.
*Deanne and I get a lot of compliments on our pumpkin pies and now, our soup. Every year, I cook up at least one large pumpkin and freeze it in 1 1/2 cup portions (our pie recipe calls for 1 1/2 cups of pumpkin). That way, I always have fresh pumpkin on hand. I really think it makes a difference. Our pumpkin pie does not look (or taste) dark and overspiced. Our pumpkin soup is as smooth and light as anything made with butternut squash. Remember, pumpkins are squash.