Pumpkin Soup

2 cups Fresh cooked pumpkin
2 cups chicken broth
1 large slice of onion, chopped
1 or 2 cloves of garlic
1/2 tsp of salt or more if you like
1/2 tsp black pepper or more if you like
approx 2 tsp fresh thyme
approx 2 Tbsp fresh parsley
1/4 cup heavy whipping cream

Goes well with warm bread or I prefer to eat it with Rye toast. So rich, creamy and yummy for only 120 calories per serving

Cook pumpkin ahead of time, cut in half and put cut side down in baking dish with 1/2 or more of water. Bake pumpkin at 350 until tender, 1-2 hours depending on size. Put Pumpkin, broth, chopped onion, garlic, salt pepper, 1/2 of thyme and 1/2 of parsley in saucepan and simmer for 30 min. Blend in small batches in blender or food processor or I use an immersion blender and blend it all together in the pan. Simmer on low, uncovered for an additional 15 min. Add other 1/2 of thyme towards the end for bolder taste. Just before serving, stir in heavy whipping cream and garnish with remaining chopped parsley

Serving Size: 2-3 bowls

Number of Servings: 3

Recipe submitted by SparkPeople user COLORADONICOLE.