Portions for 4 persons:
6 cups veal stock
1,5 cup of pumpkin purée
3 middle-sized potatoes
1 onion
1 tsp iodized salt
Heat the stock in a pan. Dice the onions and the potatoes, put them in the stock, salt to taste and boil for 25mn. Check that the potatoes are well cooked and plunge a blender in the pan. Mix thoroughly then add the pumpkin purée and let boil 5mn more.
These quantities give a rather thick soup.