1 teaspoon chopped fresh parsley

4 cups pumpkin puree

1 cup chopped onion

1 1/2 teaspoons salt

6 cups chicken stock

5 whole black peppercorns

1/2 cup heavy whipping cream

1 clove garlic, minced

1/2 teaspoon chopped fresh thyme

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.