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.