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Butternut Pumpkin and Sweet Potato Soup

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Comforting and delicious as a starter or even as a meal on its own. This Butternut Pumpkin and Sweet Potato Soup tastes 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 is another delicious variety to try out

Butternut Pumpkin and Sweet Potato Soup in a white square plate
Butternut Pumpkin and Sweet Potato Soup


  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 ground pepper, and salt to taste.

Prepared, tried, and tested by Feriel Sonday 

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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?


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