My favourite pumpkin soup

Description:
This one is vegetarian friendly. Chicken stock could be used for non-vegetarian version. Large portions friendly for freezing, so you need a 10 litre stockpot to cook this. You need a blender to get this one done as well.

Ingredients:
Pumpkin 1kg (peel and cut into chunks)
Potatoes 300g (peel and cut into chunks)
Celery 4 stalks (cut into chunks)
Carrots 300g (peel and cut into chunks)
Onions 500g (cut into quarters)
Garlic 5 cloves (chopped finely)
Black Pepper 2 teaspoon (freshly ground finely)
Mixed herbs 1 teaspoon (dried kind)
Salt to taste, roughly 1.5 teaspoons
Extra virgin olive oil 3 tablespoon
Water 2 litres.

Directions:
Peel and cut all vegetables.
Stir-fry onions and garlic with olive oil in stockpot, make sure garlic doesn't burn. Stir-fry till fragrant,
(About 3 - 4 minutes with high heat.)
Add celery and carrots. Continue stir-frying for another 3 minutes.
Add mixed herbs, salt and freshly ground black pepper and stir-fry for another minute.
Add water, potatoes and pumpkin. Bring to boil, allow to boil fiercely for 30 minutes.
Drain the boiled vegetables and keep the rich vegetable stock.
Leave the boiled vegetables to cool for 15 minutes.
Blend the boiled vegetables with the rich vegetable stock, until it becomes a fine smooth pulp. Return to pot with the rest of the stock.
Bring blended soup to simmer.
**Dash of cream may be added before serving.