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5 from 1 vote

African Peanut Soup

Creamy, sweet and salty, this African Peanut Soup is a deliciously easy twist on that fall standard - pumpkin soup!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 227kcal


  • 1 red skinned sweet potatoes aka "yams"
  • 15 oz. can of Libby's canned pumpkin
  • 1 Tablespoon maple syrup optional
  • ½ cup natural style smooth peanut butter
  • 1 ½ teaspoons garam masala powder
  • 7 - 8 cups vegetable or chicken stock
  • dash salt
  • ¼ teaspoon white pepper
  • 3 Tbsp. plain greek yogurt optional
  • 3 Tbsp. chopped peanuts optional


  • Pierce the yam with a fork and cook in the microwave until it is very soft.  If you don't have/use a microwave, place the pierced yam on a foil-lined sheet pan and cook in a 400-degree oven for 45 -60 minutes until very soft. Cool.
  • Scoop the yam flesh into the bowl of a food processor and add 1 cup stock. Puree.
  • In a large soup pot, combine the pumpkin puree, yam puree, the garam masala, and the stock. Stir to combine.
  • Bring to a boil over medium-high heat. Reduce heat to a simmer and simmer for 10 minutes.
  • Add the peanut butter. Stir until well combined
  • Taste and season with salt and white pepper.
  • Ladle into bowls and garnish with a dollop of Greek yogurt and chopped peanuts if desired.


  • Although I don't normally specify brands, I have tried this soup with other canned pumpkin purees and it was not as good - Libby's still has the best flavor. However, if you have homemade puree or another brand that you love, absolutely use it!
  • I have also called for garam masala, an indian spice blend. If you don't have it, substitute pumpkin pie spice. 
  • The addition of maple syrup is completely optional. If the yam is very sweet, you probably won't need to add it. I generally taste the soup before adding it.
  • For a smoother soup, you can puree the soup again after adding the peanut butter - either with an immersion blender or a regular blender. If using a regular blender, let the soup cool a  bit before blending. I've made this soup without pureeing the yam and you can do that, but you will end up with a chunkier soup.
  • If the soup is thicker than you like, you can add a bit more stock. Start with ½ cup additions until you reach the desired consistency. 
  • This peanut soup recipe can be made 3 days ahead of time. Cool, cover  and refrigerate.
  • To re heat, transfer the soup into a saucepan and re heat over medium heat, stirring occasionally until hot. 


Calories: 227kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 114mg | Potassium: 461mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15195IU | Vitamin C: 7.3mg | Calcium: 56mg | Iron: 1.8mg