I'm back & My Pumpkin Soup

It's been way to long since I've written here.  In fact it's been almost a year and a half!  I really need to get back into writing.  Writing posts on my blog had always helped me relax, concentrate, feel better when I was down....basically my therapy.  And I need my therapy now.  In all honesty, I also miss sharing with you all!  What's sad is that I don't even know if I have an audience anymore.  Hopefully someone out there will read this.  I want to get back into writing, at the very least, once a week. There is still a lot I need to do to update this blog which I hope to do this week so it will make it easier for all of you to navigate and find things here.  I will update you about what all has been happening in my life this week as well since it's been so long since I was last on here.  I hope all is well with all of you and I'm looking forward to reconnecting with old friends and making some new.

So, I thought that I would start this blog back off by sharing a favorite soup recipe of mine that I will be making tonight.  It's my Pumpkin Soup Recipe.  It's so savory and good that I look forward to making it every year about this time.  If I'm serving it at a party I will usually double this recipe.  What is your favorite soup recipe?  I'd love to know as I'm always looking for new ones to try.  Let me know if you try this one.  ENJOY!

Pumpkin Soup

INGREDIENTS:

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (can use canned)
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

DIRECTIONS:

1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns.  Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches using a food processor or a blender.  I used an immersion blender in the pot and it works just fine.
3. Return to pan, and bring to a 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 or some cracked pepper.