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margie
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Heat the chicken stock, pumpkin, salt, onion, thyme, garlic, and pepper in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered for 30 minutes.
Use a food processor or blender to puree the soup into small batches (1 cup at a time). If you have a handheld blender, you can puree the soup all at one time.
Return soup to the pan and bring to a boil again. Reduce heat to low and simmer uncovered for another 30 minutes.
Stir in heavy cream. Serve in soup bowls and garnish with fresh parsley.