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Chicken stock with pumpkin, carrots and potatoes

Portions for 4 persons:

5 cups chicken stock

1,5 cup of pumpkin purée

2 middle-sized potatoes

2 carrots

Heavy cream

Salt

Heat the stock in a pan. Dice the carrots and the potatoes, put them in the stock, salt to taste and boil for 25mn. Check that the carrots are well cooked and plunge a blender in the pan. Mix thoroughly then add the pumpkin purée. Let boil 5mn more and serve with heavy cream.