Pumpkin Butternut Soup Recipe


This soup is extremely popular in my house and is enjoyed often!  It’s very simply but just delicious! And it goes great with the potato bread recipe I shared a few days ago!


250g pumpkin

250g sweet potato

1 onion

1 T butter

4 Chicken stock cubes (I use the Massel Vegetarian version)

optional extra seasoning of salt and ground mixed spice.

1 can of coconut cream (I use Solo’s)

Place veges, butter, stock cubes and 300ml water in a saucepan and boil until veges are tender. Puree the soup, add the coconut cream and blend until smooth.



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