The Best Pumpkin and Sweet Potato Soup with Peanut Butter

It’s no secret that soups taste better when it’s raining outside, and there’s nothing like a bowl of pumpkin and sweet potato soup to warm you up on a cold day.

In this post, you’ll find the best pumpkin and sweet potato soup recipe, with all the tips and tricks you could possibly need.

Soups are just great—they nourish you, fill you up, warm you up, and can be very versatile. If you’re a huge soup fan like I am, you must give this one a try.

I’m sure you’ve seen a million versions of this soup already, but trust me, once you try this recipe, you’ll need no other. It’s simple, easy to make, uses very few ingredients, but each one adds so much flavor and complements the others so well. It has Asian flavors, but by all means, it’s nothing traditional—just delicious.

The Veggies:

Pumpkins are incredible. They are sweet, fruity, nutty, and really delicious. There are so many different varieties, each with a unique aroma, texture, and level of sweetness. When you roast them, they release their natural sugars, develop a beautiful caramelization, and take on a surprising nutty flavor. Just by cubing and frying pumpkin in a little bit of oil, you’ll get the most amazing aroma in your kitchen.

In this recipe, you can use any variety of pumpkin you like. Butternut squash will be especially delicious since it’s so sweet.

Sweet potato recipes are just as amazing.

Like pumpkins, sweet potatoes come in different varieties, each with a unique taste, sweetness level, and texture. Plus, sweet potatoes have beautiful colors such as—white, orange, and purple—so you can play around with that in this recipe.

Unlike pumpkins, sweet potatoes have a more earthy, root-vegetable aroma.

Both sweet potatoes and pumpkins are absolutely incredible—use whatever you like and have on hand. You can create your own favorite pumpkin-to-sweet-potato ratio for this soup.

How Peanut Butter Became the Secret Ingredient in This Soup:

These types of soups have always been loved in our family. Growing up, my mom made different variations of sweet potato and pumpkin soups. We love Asian flavors, so she started making them with ginger, garlic, soy sauce, and a drizzle of sesame oil on top.

My brother used to top his soup with puffed peanut snacks as croutons. YES, PUFFED PEANUT SNACKS. Genius, right? I thought so too.

From that moment on, we started adding peanut butter to the soup.

It makes so much sense—it’s sweet and nutty, just like pumpkin and sweet potatoes. It adds creaminess, and it’s orange, duh.

The texture of the soup:

I’m not a big fan of soups that feel like baby food. This one is just right—a balance between a runny broth and a thick soup. To me, it’s perfect. But if you like yours on the thicker side, just add more veggies or use less liquid.

Let’s Talk About the Other Ingredients:

• You can’t forget about the aromatics. Ginger and garlic—the classic duo. Both add so much flavor, complement each other perfectly, and once they fry in hot oil, the smell is unbeatable.
• The chili is up to you—you can use fresh or dried flakes, make it spicy, or just add a gentle warmth.
• Coriander seeds are such a good spice to have on hand when you want big flavor and aroma. When ground, they add a delicious fruity scent.
• Soy sauce is a must if you want that depth of flavor and a kick of umami. It doesn’t overpower the soup but adds just a hint of savory richness.
• I like using coconut milk, not cream—MILK. It’s rich enough, and since this soup is already kind of heavy, it adds just the right amount of creaminess, silkiness, and coconut flavor.

The Toppings:

I like to be fancy and add a swirl of coconut milk and sesame oil on top. Not only does it look great, but it also makes each bite taste a little different. You can also add toasted pumpkin seeds, chopped chili, coriander seeds, or fresh cilantro. I even topped mine with a beautiful flower from the garden for extra fanciness—because why not?

The Best Way to Eat This Soup:

Like any soup, it tastes better with bread. Whether you dunk it, soak up the rich soup, or wipe up the last drops from the bowl, nothing goes to waste! This time, I used homemade baguette-like bread, but you will also love it with my sandwich buns.

Cooking with Oli:

You’re more than welcome to check out the video I created with Oli for this recipe.

Usually, whenever I cook, he likes to stay close and see what’s going on—or more accurately, SUPERVISE.

He was napping big time that day, and I had to work extra hard to get him to participate, so I hope you enjoy it. He even started purring while biting the flowers at the end of the video—so I think even he thought it was worth it. Plus, it started raining while the soup was boiling, which made the whole vibe even better. Oli loves it when it rains.

Ready to make the best pumpkin and sweet potato soup?

Pumpkin and Sweet Potato Soup | Tips:

1. Caramelize the veggies: Be patient, give them the time they need! Properly caramelizing the pumpkin and sweet potatoes when frying brings out their natural sweetness and nuttiness, adding so much depth to the soup.
2. Storage:
   • Fridge: Store in an airtight container for up to 4 days. The flavors get even better!
   • Freezer: Freeze in portions for up to 3 months. Just thaw and reheat for an easy, cozy meal anytime.

Now that you have everything you need to make the best pumpkin and sweet potato soup, what are you waiting for? Whether you’re a soup lover or just craving something warm and cozy, you have to try this—you won’t regret it! And don’t forget to grab some good bread on the side—it makes all the difference.