Dice all the ingredients and put them to boil in about 8 1/3 cups (2 L) of water that has been heated beforehand with 1 tsp salt. Add the olive oil at the end of boiling.
Blend, add the cream, you can use either liquid or sour cream. Season with the ground coriander at the end. Depending on how you like it, you can add a little more salt.
This cream of pumpkin soup is a must for any seasonal autumn cuisine.