6 cups chicken stock

4 cups pumpkin puree

1 tsp. sea salt

1/2 tsp. black pepper

3/4 cup chopped onion

1 tbs. chopped parsley

1 clove of garlic (chopped)

1 cup heavy cream


1. In a large pot, warm chicken stock. Add pumpkin, onion, garlic, salt and pepper. Bring to a boil. Reduce heat to a low heat for 30 minutes.

2. In a blender, puree the soup. Return soup to the pot. Add heavy cream. Stir well and simmer for an additional 10 minutes. Garnish with parsley. Serve hot.