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    You are in: Home / Recipes / Butternut Pumpkin and Potato Soup Recipe
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    Butternut Pumpkin and Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    beckoned's Note:

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

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    Ingredients:

    Yield:

    bowls

    Units: US | Metric

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

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Butternut Pumpkin and Potato Soup

    Serving Size: 1 (1055 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 89.3
     
    Calories from Fat 0
    77%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 240.1 mg
    10%
    Total Carbohydrate 20.6 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.1 g
    4%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    butternut pumpkin

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