Today’s Product:  Pumpkin Bean Pot

FALL FESTIVAL NEW BEAN POT Everything tastes better when it's made in one of our stoneware signature bean pots. 10 x 7½" New Item: 93260 $42.00

Today’s Recipe:  Pumpkin Soup

* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns

DIRECTIONS

1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.