Hot Pepper Pumpkin Soup

Ingredients

• 6 cups vegetable stock 
• 4 cups pumpkin puree 
• 1 cup onion chopped
• 1 tsp cilantro leaves chopped
• 1 clove garlic minced
• 1 tsp oregano dried
• 5  peppercorns whole black
• 0.5 cup cup heavy whipping cream 
• 1 tbsp butter to taste

Equipment

• food processor
• frying pan
• blender

Directions

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