October is my favorite month of the year because Halloween is my favorite Holiday and Autumn is my favorite Season. Also, my late Father’s Birthday was on October 9th. Each year we would all go away for a long weekend in New England for his Birthday Weekend! 🙂
Recipe makes 8 to 10 servings
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 lite whipping cream or skim milk
5 whole black peppercorns
1.Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2.Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3.Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in lite cream or skim milk. Pour into soup bowls and garnish with fresh parsley.