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Photo of Sweet potato soup with Cajun pepitas by WW

Sweet potato soup with Cajun pepitas

4 - 7
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
The combination of sweet potato, carrot, lime and Cajun spice gives an exotic flavour to this creamy soup.


Olive oil

1 tbs

Brown onion

1 medium, coarsely chopped


2 medium, chopped


2 clove(s), chopped

Dried bay leaf

1 whole

Orange sweet potato (kumara)

500 g, cut into 3cm pieces

Vegetable stock, liquid, salt-reduced

2 cup(s), (500ml)

Pumpkin seeds (pepitas)

¼ cup(s)

Cajun seasoning

1 tsp

Lime rind

1 tsp, finely grated

Skim milk

1 cup(s), (250ml)

Lime juice

1½ tbs


  1. Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, garlic and bay leaf, stirring, for 5 minutes or until onion has softened. Add sweet potato, stock and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until sweet potato is very soft.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Cook pepitas and Cajun spice mix, tossing, for 2–3 minutes or until toasted. Transfer to a bowl and stir in rind.
  3. Discard bay leaf from soup. Add milk. Blend soup using a stick blender or food processor until smooth. Stir in juice and season with salt and pepper. Serve soup sprinkled with Cajun pepitas.


SERVING SUGGESTION: Wholegrain toast. TIPS: You can use pumpkin instead of sweet potato. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Keep pepitas in a separate container at room temperature. Reheat soup in the microwave or in a saucepan.