- 12 cups chicken broth (such as Swanson®), divided
- 2 cups chopped onion
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 2 (29 ounce) cans pumpkin puree (such as Libby's®)
- 1 cup heavy whipping cream
- 2 tablespoons salt, or to taste
- 1 tablespoon ground black pepper, or to taste
- Pour 1 to 2 cups chicken broth in a blender; add onion, garlic, parsley, and thyme. Blend the onion mixture until liquefied; pour into a large stock pot.
- Pour remaining broth into pot. Stir pumpkin puree into the broth; stir until smooth. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until beginning to thicken, about 45 minutes.
- Remove pot from heat. Stir cream through the soup; season with salt and pepper.