1. Bring the chicken stock, salt, pumpkin, onion, thyme, garlic, and peppercorn to a boil. Once it boils, reduce the soup to low heat, and let it simmer for 30 minutes, uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Once pureed, return the soup to a pan and bring it back to a boil. Reduce the heat to low, and let it simmer for 30 minutes, uncovered. Then, stir the heavy cream, add any desired garnishes, and serve while hot!