Wash the pumpkin and potatoes, peel them, and cover them with water to cover the vegetables a little. Cook until tender for 15-20 minutes.
Wash the tangerines and squeeze out the juice.
Fry the onion and garlic in oil until transparent.
When the vegetables are ready, remove the pan from the heat and pour a glass of liquid, so that you can then adjust the density to your liking.
Beat with an immersion blender, add melted cheese and salt.
Pour in the cream and tangerine juice, beat with a blender or stir with a spoon.
The taste of the soup is influenced by the variety of pumpkin and tangerines, so you may need a spoonful of sugar. From these ingredients, 2 liters of soup were obtained.