2 ~ 15 oz cans chicken broth
3 c canned solid pack pumpkin puree, not pie filling
1/2 t salt
1 t minced garlic
1/2 t fresh thyme, chopped
fresh ground black pepper to taste
1/3 c heavy cream
Place all ingredients except cream in large stock pot, whisk well and bring to boiling. Reduce heat to low and simmer, uncovered, 45 minutes stirring occasionally. Whisk in heavy cream and serve immediately. Serves 4 as a main dish, 6 as a side or appetizer.
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