Start with a large pot on the stove – be sure that it’s big enough to hold all the ingredients while accounting for any bubbling!

Pour in all the chicken stock, pumpkin puree, chopped onion, minced garlic, salt, chopped thyme, and peppercorns.

Once you get everything up to a boil, turn the heat down to low so that it simmers for 30 minutes, uncovered. Keep an eye on it in case it’s close to overflowing or spattering anywhere.

Have your blender or food processor out and ready – pour in soup and blend until smooth! This may require you to do it in batches. Be careful – pouring hot soup can be dangerous so you may want to let it cool some before handling it.

Once all of it has been blended, pour it back into the pot and get it back to boiling. Reduce the heat back down to low so it can simmer another 30 minutes, uncovered.

Slowly pour in the heavy cream while stirring to evenly distribute and prevent it from curdling.

Ladle the soup into bowls, top with some fresh parsley, and serve with a crisp roll for a comforting dinner!