Pumpkin Soup

6 c Chicken broth

3 c Prepared pumpkin, 1/2" cubes

1 c Thinly sliced onion

1 ea Clove garlic

1 1/4 t Salt

1/2 t Dried thyme leaves

5 ea Peppercorns

1/2 c Whipping cream, warmed

1 t Snipped fresh parsley

In covered saucepan, heat all ingredients except cream and parsley, to boiling. Reduce heat; simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; Transfer to large bowl. Puree 2 cups of the pumpkin mixture in blender or food processor; return pureed mixture to pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat. Simmer uncovered for 10 minutes. Add reserved pumpkin and whipping cream. Serve, garnished with parsley.