Ingredients
- 5 peppercorns
- 1 clove garlic
- 1,400 ml chicken broth
- 750 gr prepared pumpkin
- 120 ml whipping cream
- 120 gr thinly onion (sliced)
- 3 gr salt
- 1 gr thyme leaves (dried)
- 1 gr snipped parsley (fresh)
In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove half cup of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream. Serve, garnished with parsley.
