Pumpkin and Garlic Cream with Thyme

Name: Pumpkin and Garlic Cream with Thyme
Yield: 6
Ingredients: 1.5 liters of chicken broth; 500g of pumpkin, peeled and cubed; 20 cloves of garlic, peeled; 1 1/2 cups (360ml) of milk; Salt to taste; 1/2 teaspoon of black pepper; 2 tablespoons of butter at room temperature; 1.5 teaspoons of fresh thyme, chopped, or 0.75 teaspoons of dried thyme

1
1.5 liters of chicken broth
2
500g of pumpkin, peeled and cubed
3
20 cloves of garlic, peeled
4
1 1/2 cups (360ml) of milk
5
Salt to taste
6
1/2 teaspoon of black pepper
7
2 tablespoons of butter at room temperature
8
1.5 teaspoons of fresh thyme, chopped, or 0.75 teaspoons of dried thyme

Ingredients

1
1.5 liters of chicken broth
2
500g of pumpkin, peeled and cubed
3
20 cloves of garlic, peeled
4
1 1/2 cups (360ml) of milk
5
Salt to taste
6
1/2 teaspoon of black pepper
7
2 tablespoons of butter at room temperature
8
1.5 teaspoons of fresh thyme, chopped, or 0.75 teaspoons of dried thyme

Directions

1
In a large pot, bring the chicken broth to a boil over high heat
2
Reduce the heat to moderate, add the pumpkin and garlic, and cook for 15 minutes or until the pumpkin is tender
3
Remove from heat, let it cool slightly, and blend in batches using a processor or blender
4
Return to low heat
5
Add the milk, stir, and season with salt and black pepper if needed
6
In a small bowl, cream together the butter and thyme until well combined
7
Just before serving, reheat the cream and spoon it into soup bowls, topping each with 1 tablespoon of the butter and thyme mixture
8
171 calories per serving