Bring olive oil to a medium heat in a large saucepan.
Add brown onion and sauté until tender and aromatic. Add celery and garlic and continue to sauté for a further 2 minutes.
Add diced potatoes, sweet potatoes, stock, white wine vinegar and white beans. Stir to combine and bring to a boil. Once boiling reduce to a simmer and leave uncovered for 15 minutes, stirring occasionally.
Once pumpkin and sweet potato is tender add baby spinach and parsely, stirring through to wilt spinach. Season with salt and pepper to taste.
Turn heat off and serve soup warm.
This recipe is delicious as is or served topped with shaved parmesan and crusty bread. Store leftovers in sealed container in fridge or freeze for a meal later on.