750 g japanese pumpkin diced
250 g potatoes, diced
2 medium onions, diced
3 chicken stock cubes, crumbled
3.5 cups of water
250 ml thickened cream
salt & pepper
Place all ingredients, except cream in large saucepan. Simmer until vegies are tender. Remove from heat. Blend with a stick blender/any blender until smooth. Add cream and stir through. season to taste.
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