Sweet Potato and Pumpkin Soup is great for those cold winter nights. It warms our tummies well!
It is easy to make and tastes a-maaa-zing. Not to mention it comes together for under $10, which for those tight budget weeks, is exactly what you need.
You can serve it with a side of bread and a dollop of sour cream. And best of all – it freezes beautifully!
For the price estimates here we’ve used a large national supermarket, but it’s possible (and highly encouraged) for you to look around at your local farmers market, local butcher or at discount grocers. You’re likely to find many of these ingredients even cheaper there!
Method
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Combine all the ingredients in a large pot and bring to the boil.
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Simmer for 25 minutes or until vegetables are very soft.
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Remove the sprig of rosemary and puree the soup until smooth.
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Reheat and serve the sweet potato and pumpkin soup with crusty bread and a dollop of sour cream.
Recipe Hints and Tips:
- Sweet Potato and Pumpkin Soup is suitable for freezing.
- Cool to room temperature, seal in a ziplock bag and freeze for up to two months.
