Butternut Pumpkin and Sweet Potato Soup

Butternut Pumpkin and Sweet Potato Soup

Comforting and delicious as a starter or even as a meal on its own. This Butternut Pumpkin and Sweet Potato Soup taste great without ideal milk too.


  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 sweet potatoes, peeled and cut in half
  • 1 red onion, diced
  • ½ tsp fine Nutmeg
  • 1 tbsp light brown sugar
  • 500 g pumpkin
  • 4 cloves garlic
  • plus-minus 700 g butternut, peeled and diced
  • 4 sachets of Ina Parman vegetable stock
  • 1 liter of boiling water
  • 1 tin Ideal Milk (380g)
  • Salt and pepper


Homemade Beef Vegetable Soup, another delicious variety to try out


Garden Fresh Butternut Pumpkin and Sweet Potato Soup

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  1. Drizzle with olive oil over the vegetables
  2. Roast butternut, pumpkin and sweet potato in the oven until it’s soft
  3. Add veggie spice liberally.
  4. Side aside
  5. In a large saucepan, heat butter and oil over medium heat; add onion and cook until onions are clear. Add chopped garlic cloves.
  6. Now add nutmeg and lightly fry for about 2 minutes.
  7. Thereafter you need to add brown sugar, roasted sweet potatoes, butternut, and pumpkin fry lightly for about 2 minutes.
  8. Now add the vegetable stock sachets to boiling water in a jug and stir until dissolved.
  9. Pour liquid into the saucepan to just cover the vegetables.
  10. Simmer for 5 minutes
  11. Blend with a stick blender
  12. Season with pure white pepper, black grounded pepper, and salt to taste.



Prepared, tried and tested by Feriel Sonday 

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