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Pumpkin & Sweet Potato Soup

Published Friday, 09 August, 2013 by Young One

A little effort for a healthy, filling meal!



  • 2 small-medium sweet potatoes (chopped or sliced, with or without skin)
  • 1 cup chopped pumpkin
  • 1 onion
  • 1 tomato
  • 1 celery stalk
  • 1 garlic clove
  • 100g chopped spinach
  • half tsp smooth peanut butter (optional)
  • 1 tsp light cream cheese per person (optional)
  • 1 tsp olive oil
  • 1 tsp salt


1. Chop/dice onion, tomato and garlic, while heating oil in a pot.

2. Lightly fry onions and garlic until clear, then add tomato, stirring occasionally to avoid sticking.

3.Once the tomato is half-cooked add sweet potato and pumpkin and stir. Leave for five minutes.

4. Fill pot with hot water up to half of the pot. Add chopped celery, spinach and peanut butter if desired. Leave for 30 minutes or until the desired consistency.

5. Serve soup with a teaspoon of light cream cheese mixed in with each serving.

6. Enjoy!

serves 2 (or 1 with leftovers for the next day)