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Butternut Pumpkin and Potato Soup

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“Something I made up while bored. Doesn't use stocks, bouillon, broth, just veggies for flavour! The prep time includes blending time.”
10 bowls

Ingredients Nutrition

  • 1 butternut pumpkin, peeled and cubed
  • 1 kg white potato, peeled and cubed
  • 12 brown onion, finely diced
  • milk
  • salt and pepper
  • oil or butter


  1. Boil potatoes and pumpkin in a large pot until tender.
  2. Take off heat and let cool a bit.
  3. While cooling, saute the onion in oil or butter, whichever preferred, until soft.
  4. Drain, but save the liquid!
  5. Blend potatoes and pumpkin in a blender/food processor until smooth, adding the liquid if it gets too thick to blend.
  6. Add milk while blending until it reaches the consistency desired, then add salt and pepper to taste.
  7. Put back in pot, add onion and heat. DO NOT LET BOIL!
  8. Serve with hot buttered toast.

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