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.