All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Butternut Pumpkin and Sweet Potato Soup

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


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.

Ingredients

  • 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

We invite you to come and join our two FB Recipe Groups:

 
TRH Tried and Tested Recipes From Home Chefs
 
and then we also have our SA Tasty Recipes – Saffas Daily Recipes for South African and Ex-pats.
 
 
If you’re looking for some eBooks with wonderful recipes, please visit Recipe eBooks for all your eBook needs.  Some ideas of what we have available, but you will find more available, so please hop over.  Once you purchase a book, it’s an immediate download to your Email Inbox, so no need to wait for the mailman.
 
 

 

 

Method:

  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 

Tried this recipe?
Mention
 @_EsmeSalon or tag #shareEScare

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

6 thoughts on “Butternut Pumpkin and Sweet Potato Soup”

  1. This looks delicious, Esme! I love butternut squash soup. I have one question: I am not familiar with “ideal milk”. Is it like regular milk or is it what I would call evaporated milk?

    Reply

Leave a Comment