Sweet Potato & Pumpkin Soup | Slimming World

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As soon as the summer warmth leaves the air outside and the hint of autumn crispness returns, I look forward to pumpkins being available everywhere so that I can make a batch of this soup. My boyfriend and I have recently started to eat sweet potato over the regular potato, and have been enjoying experimenting with all the different flavour combinations.

This soup is so homely and is such an Aumtum warmer. It is really easy to make and as simple as adding all the ingredients to a pan

I used beef stock in my to get some additional flavour, but you could use whichever favour of stick you may prefer. 

If you have any leftover pumpkin, consider leaving out in the back garden instead of throwing it away, lots of wildlife creatures love pumpkin.

We actually visited our local farm to pick up a pumpkin in the run-up to Halloween, I love their vibrant colours!

Scroll down for full recipe and instructions

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Extra Easy Syn Value: Syn Free

1 small pumpkin

2 sweet potatoes, peeled and cubed

1-pint beef stock

a pinch of salt & pepper

1 tsp Worcester sauce 

1/2 tsp sweetener

Pinch smoked paprika

Put all ingredients in a large saucepan and bring to boil.

As soon as the soup boils, reduce the heat to the lowest and allow to simmer.

Cover and leave for 45 mins to simmer gently.

Once cooled slightly, add to a blender and blitz until the mixture is completely smooth.

Can be kept in the fridge in a sealed container for up to one week.