Herbed Pumpkin And Split Pea Soup - cooking recipe

Ingredients
    1/4 lb split peas
    salt
    4 cups chicken stock or 4 cups vegetable stock
    fresh ground black pepper
    1 lb chunked fresh pumpkin, with out peel
    1 tablespoon chopped fresh basil or 1 teaspoon dried basil
    1 cup chopped yellow sweet onion
    1 teaspoon fresh thyme
    1/2 cup half-and-half
    1 -2 slice crumbled cooked bacon (to taste, leave out if making vegetarian) (optional)
    chopped fresh parsley, for garnish
Preparation
    Rinse split peas in cold water then add to stock in a large, heavy pot.
    Add pumpkin and remaining ingredients except for the parsley garnish.
    Simmer gently, partly covered, until peas and pumpkin are tender.
    Remove half of the soup from the pot and, either using a blender or immersion blender, puree half of the soup.
    Re-combine the pureed soup with the other half, and stir in 1/2 cup half and half.
    Season to taste with salt and pepper and serve hot, garnished with parsley.

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