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

Serve Hot