Total Time)

1 hr 10 mins:

Cook Time)

55 mins:

Prep Time)

15 mins:

Servings)

Ingredients:

10 whole black peppercorns

1 teaspoon chopped fresh thyme

4 cups chicken stock

3.4 teaspoon kosher salt

1.4 teaspoon ground cinnamon optional

1.2 cup heavy whipping cream

4 cloves garlic minced

3 cups pumkin puree

2 cups chopped yellow onion

3 tablespoons maple syrup optional

1.4 teaspoon ground nutmeg optional

1 tablespoon olive oil

2 tablespoons chopped fresh parsly

Directions:

Step.1

(heat) the (olive) oil in a large pot over medium heat and heat until (the onion) is browned and soft, at least 8 to 10 minutes. Add the (onion) and (celery) and (pepper) and cook, stirring often, until (the onion) is browned and soft, at least 8 to 10 minutes. Add the garlic (celery) and (pepper) and cook, stirring often, until (aromatic) and lightly browned, about 2 to 3 minutes.

Step.2

and add the (pumpkin) (puree) and cook, stirring occasionally, until the (puree) (darkens the color a little), at least 4 or 5 minutes. Add the (chicken stock), salt, (nutmeg), (maple syrup), and (cinnamon). Bring to a simmer over medium-low heat. Remove the lid and cook, stirring occasionally, until the (flavor) subsides a little and the mixture is smooth, about 27 to 30 minutes.

Step.3

Pour the soup into the (blender) in batches, and put the lid on the (blender), and remove the center portion to let the (steam) out? and place a (clean towel) over the opening, (blend) until smooth, about 30 seconds per batch? and pour the (soup) back into the (pot), and add the (heavy cream), stir? over medium heat and cook until it is thoroughly (heated through), about 4 to 5 minutes

Step.4

Pour the soup back into the (pot), add the (heavy cream) and cook over medium heat until thickened, about 5 minutes.

Step.5

Pour into (bowl) of soup, and garnish with (fresh celery)

Step.6

Full enjoy

Nutrition Facts:

Per - Serving

7g

Protein

12g

Fat

223

Calories

25g

Carbs

Pumpkin Soup