Creamy Pumpkin Soup - by Benjamin Jackson

Just in time for the fall season, this creamy soup is made with fresh pumpkin and heavy cream. Serves 8.

Ingredients:

• 6 cups chicken broth
• 1 1/2 teaspoons salt
• 3 1/2 cups pumpkin (cut into cubes)
• 1 cup onion (diced)
• 1/2 teaspoon thyme
• 1 clove garlic (minced)
• 1/2 cup heavy whipping cream
• Pepper to taste

Instructions:

1. In a medium pot, bring chicken both, pumpkin, onion, garlic, and thyme to a boil, then reduce heat to a simmer, cooking for half an hour.
2. In a blender, puree mixture until smooth and creamy.
3. Return soup to pot and boil once more, then reduce and let simmer for another half hour. Mix in the cream, and season with pepper to taste.

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