Pumpkin Soup

6 cups chicken broth
1 cans solid-pack pumpkin -- up to 2 (16 oz.)
1 cup onion -- thinly sliced
1 clove garlic -- minced
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/2 teaspoon pepper
1/2 cup whipping cream -- warmed
1 large fresh pumpkin -- hollowed out (optional)
Fresh parsley -- (optional)

In a covered saucepan, heat all ingredients except cream to boiling. Reduce heat; simmer, uncovered 20 minutes. Stir warm cream into soup.

Garnish with parsley and serve from a hollowed-out pumpkin which as been warmed for 20 minutes in 350 degree oven.