Pumpkin Soup

INGREDIENTS

6 cups	Chicken broth reduced sodium
4 cups	Pumpkin puree, fresh or canned
1 cup	Chopped onion
1/2 teaspoon	Thyme
1 clove	Minced garlic
1/2 cup	Heavy whipping cream
Salt to taste if desired

DIRECTIONS

1. In a large pot, add the reduced sodium chicken broth, pumpkin, onion, thyme, and garlic. Stir this all together and bring to a boil. Reduce heat to low and simmer for 30 minutes uncovered.
2. Using a blender, or food processor, puree your soup a cup at a time to avoid splashing.
3. Return the soup to the pot and bring to a boil. Reduce the heat and simmer another 30 minutes uncovered.
4. Stir in heavy whipping cream.
5. Pour the soup into bowls and enjoy.

Hollis, Lee. The Death of a Pumpkin Carver. Kensington Publishing, New York, 2018.