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

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.

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Prepared, tried, and tested by Feriel Sonday 

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