Published Friday, 09 August, 2013 by Young One
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.
serves 2 (or 1 with leftovers for the next day)
Don't waste the insides of your pumpkins this year - use them!
An incredibly cheap but filling soup
A classic Italian dish with a pumpkin twist!
simple ingredients make a tasty and hearty soup