Preparation Steps
1
In a deep pan, heat stock, salt, pumpkin, onion, garlic, coriander leafs and peppercorns.
2
Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
3
Then puree the soup in small batches (1 cup at a time) using a food processor or blender.
4
In a same pan add butter and dried oregano.
5
When the butter in melted.
6
Then add puree and bring to a boil again.
7
Reduce heat to low, and simmer for another 30 minutes uncovered.
8
Stir in heavy cream.
9
Serve Hot.