500g of pumpkin
the juice of two mandarin
the juice of one lemon
1 tsp of stock powder
Peel the pumpkin, the carrots and the potatoes. Cut into big pieces.
In a large saucepan, add the vegetables and the citrus juices.
Cover with water.
Cook for 20 min until the vegetables are tender.
With a food processor blend the soup.
Comment: I usually put 1l of water but it gives a truly thick soup nearly a purée.
Then, I can store it and add a little water to have it a little more liquid.