Pumpkin Soup

6 cup Chicken broth
3 cup Prepared pumpkin, 1/2" cubes
1 cup Thinly sliced onion
1 Clove garlic
1 1/4 tsp Salt
1/2 tsp Dried thyme leaves
5 Peppercorns
1/2 cup Whipping cream, warmed
1 tsp Snipped fresh parsley

In covered saucepan, heat all ingredients except cream and parsley, to
boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the
pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture,
uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the
pumpkin mixture in blender or food processor; return pureed mixture to
pot.
Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling;
reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and
whipping cream. Serve, garnished with parsley.

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