Ingredients:
- 6 c. chicken broth
- 1 to 2 (16 oz.) cans solid-pack pumpkin
- 1 c. onion, thinly sliced
- 1 clove garlic, minced
- 1 1/2 tsp. salt
- 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1/2 c. whipping cream, warmed
- 1 lg. fresh pumpkin, hollowed out (optional)
- Fresh parsley (optional)
Instructions:
In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes.
Stir warm cream into soup. Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for
20 minutes in 350 degree oven. (My mother, Marge Beckler, serves this soup each Thanksgiving in tiny, hollowed
pumpkins for each grandchild. Our twin sons Collin and Matthew enjoyed this soup as 10-month-olds on their first
Thanksgiving day!)
