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In a deep pan, combine the 6 cups vegetable stock, 4 cups pumpkin puree, 1 cup onion, 1 clove garlic, 1 tsp coriander leaves, and 5 peppercorns. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes.
Carefully transfer the soup to a food processor or blender and puree it in small batches, about 1 cup at a time, until completely smooth. Give the pan a quick wipe if needed, then melt 1 tbsp butter in it over medium heat. Add the 1 tsp dried oregano to the melted butter; it should smell fragrant almost immediately.
Pour the pureed soup back into the pan. Bring it to a boil once more, then reduce the heat to low and simmer for another 30 minutes, uncovered. Finally, stir in the 1/2 cup heavy whipping cream until fully incorporated, and serve hot.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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