Step 1: 1. Chop/dice onion, tomato and garlic, while heating oil in a pot.
Step 2: 2. Lightly fry onions and garlic until clear, then add tomato, stirring occasionally to avoid sticking.
Step 3: 3.Once the tomato is half-cooked add sweet potato and pumpkin and stir. Leave for five minutes.
Step 4: 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.
Step 5: 5. Serve soup with a teaspoon of light cream cheese mixed in with each serving.
Step 8: serves 2 (or 1 with leftovers for the next day)