fall menu- pumpkin soup

On this rainy fall day I made an attempt to make my first pumpkin soup and in my (not so) modest opinion it turned out great! I will add a photo or two as soon as my phone stops acting up but saving my slightly adjusted recipe for next fall.

Ingredients:

6 cups of chicken stock
2 teaspoons salt
4 cups (or two cans) of pumpkin puree
1 can of white beans
1 teaspoon chopped fresh cilantro (or parsley)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
2 clove garlic, minced
1 or 1 1/2 cup heavy whipping cream
pepper

Directions:

1. Heat stock, salt, pumpkin, beans, onion, thyme, parsley, garlic and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2. Puree the soup using a food processor or blender.

3. Bring to boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley, bacon bits and croutons.

Serves 6-8