Ingredients
- 1 Ltrs (or 4 cups) chicken broth
- 750 grams pumpkin puree
- 0.8 grams chopped fresh parsley
- 105 grams chopped onion
- 0.3 grams chopped fresh thyme
- 2/3 clove garlic, minced
- 80 ml (2 shots) heavy whipping cream
- salt and black pepper to taste
Instructions
- Heat all the ingredients together.
- 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.
- Garnish with fresh parsley.
Cooking time (duration): 80
Diet type: Vegetarian
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: supper
Culinary tradition: Middle Eastern
