Hot Pepper Pumpkin Soup Recipe

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.